Squeaky Cheese Curds Recipe My Fermented Foods

Instructions

1. Heat the milk in a large, heavy-bottomed pot over low heat, stirring occasionally to prevent scorching. If using calcium chloride, add it to the milk and stir well.

2. Once the milk reaches 90°F (32°C), sprinkle the mesophilic starter culture over the surface and let it rehydrate for a minute. Gently stir the culture into the milk using an up-and-down motion.

3. Cover the pot and maintain the temperature at 90°F (32°C) for 1 hour to allow the culture to develop flavor.

4. Dilute the rennet in ¼ cup of cool, non-chlorinated water. Add this mixture to the milk, stirring gently for about 30 seconds to incorporate.

5. Cover the pot again and let the milk sit undisturbed at 90°F (32°C) for 30-45 minutes until it coagulates to a custard-like texture.

6. Cut the curds into small, uniform pieces using a long knife, slicing vertically and horizontally to create a grid pattern. Let the curds rest for 5-10 minutes to firm up.

7. Slowly increase the heat to 100-105°F (38-41°C) over 30 minutes, stirring the curds gently to prevent clumping.

8. Maintain the curds at 100-105°F (38-41°C) for an additional 30 minutes, stirring occasionally.

9. Line a colander with cheesecloth and transfer the curds to drain for 15-30 minutes, gently stirring and pressing occasionally to expel whey.

10. Sprinkle the salt over the drained curds and gently toss to distribute evenly. Adjust salt to taste.

11. Enjoy the cheese curds fresh or store in the refrigerator for up to one week.