How to Make Cheese Curds in 12 Easy Steps

How to Make Cheese Curds

Cheese curds are a delicious snack and an essential ingredient in many dishes. While cheese curds can be found in grocery stores, nothing beats the taste of homemade cheese curds.

Making cheese curds at home is surprisingly easy and requires only a few simple ingredients and equipment.

In this article, we’ll tell you how to make cheese curds.

1. Let Us Know How To Make Cheese Curds

1.1 Ingredients and Equipment:

To make cheese curds, you’ll need the following ingredients:

  • 1 gallon of fresh whole milk (not ultra-pasteurized)
  • 1/4 teaspoon of mesophilic starter culture
  • 1/4 teaspoon of calcium chloride (if using store-bought milk)
  • 1/4 teaspoon of rennet or vinegar
  • 1/4 cup of cool, non-chlorinated water
  • 2 teaspoons of cheese salt

You’ll also need the following equipment:

  • Large pot
  • Thermometer
  • Cheese curd cutter or long knife
  • Colander
  • Cheesecloth

1.2 Step-by-Step Instructions:

  1. Heat the milk:  In a large pot, heat the milk over medium heat until it reaches 32°C , stirring occasionally to prevent scorching.
  2. Add the mesophilic starter culture:  Once the milk has reached 32°C, sprinkle the mesophilic starter culture on top of the milk and let it sit for 5 minutes. This will help acidify the milk and develop the flavor of the cheese.
  3. Add calcium chloride (if using store-bought milk):  If you’re using store-bought milk, add 1/4 teaspoon of calcium chloride to the milk and stir well. This will help the curd form properly.
  4. Add rennet or vinegar:  Mix 1/4 teaspoon of rennet with 1/4 cup of cool, non-chlorinated water and add it to the milk, stirring gently for about 30 seconds. This will cause the milk to coagulate and form curds.
  5. Let the curd form:  Cover the pot and let it sit at room temperature for about 45 minutes, until the curd has formed and separated from the whey. The curd will be firm and should break cleanly when cut with a knife.
  6. Cut the curd:  Use a cheese curd cutter or a long knife to cut the curd into small, even cubes. The size of the cubes can vary depending on your preference, but 1/2-inch cubes are a common size.
  7. Heat the curd:  Place the pot back on the stove and heat it to 37°C, stirring gently to prevent the curds from sticking together. This will help the curds develop their signature texture.
  8. Let the curd rest:  Once the curds have reached 37°C, turn off the heat and let them sit for about 5 minutes. This will allow the curds to settle and become firmer.
By Margaret Jaszowska / Unsplash Copyright 2021

10. Strain the curd: Use a colander lined with cheesecloth to strain the curds from the whey. Make sure to catch all the curds, as they are the delicious part of the cheese.

11. Salt the curd: Once the whey has drained, transfer the curds to a bowl and sprinkle with cheese salt, stirring gently to distribute the salt evenly. The salt will help to enhance the flavor of the cheese curds.

12. Store the cheese curds: The cheese curds can be eaten immediately or stored in an airtight container in the refrigerator for up to a week.

Make sure to bring the cheese curds to room temperature before eating to enjoy their full flavor.

2. Types of Cheese Curds

2.1 Fresh Cheese Curds

By Önder Örtel / Unsplash Copyright 2021

Fresh cheese curds are a delicious and versatile dairy product that can be used in a variety of dishes, from salads to poutine. Fresh cheese curds are perfect for snacking and can be enjoyed as is, or with a dipping sauce.


  • Fresh cheese curds
  • Salt


  1. Salt the Curds Sprinkle a little salt over the cheese curds.
  2. Serve and Enjoy
  3. Serve the cheese curds immediately and enjoy!

Note: If you want to make flavored cheese curds, you can add herbs, spices, or other seasonings to the milk before heating it, or mix them in with the salt after the curds are formed.

2.2 Fried cheese curds

By Rachel-Claire / Pexels Copyright 2016

Fried cheese curds are a delicious and popular appetizer that can be found in many restaurants. Here’s how to make them at home:


  • 1 cup of all-purpose flour
  • 1 tsp. of baking powder
  • 1 tsp. of garlic powder
  • 1/2 tsp. of cayenne pepper
  • 1/2 tsp. of salt
  • 2 cups of bread crumbs
  • 1 lb. of cheese curds
  • Vegetable oil for frying
  • Ranch dressing or your favorite dipping sauce


  1. Prepare the Batter In a large bowl, combining the flour, baking powder, garlic powder, cayenne pepper, and salt. Add the club soda and beer and stir until the batter is smooth.
  2. Prepare the Bread Crumbs, Pour the bread crumbs into a third bowl.
  3. Heat the Oil Heat enough oil in a deep fryer or a large pot to medium flame.
  4. Coat the Curds Dip a few curds at a time into the batter, roll them then coat in the bread crumb mixture, pressing the bread crumbs onto the cheese to ensure they stick.
  5. Repeat until all cheese curds are coated.
  6. Heat oil in a deep-fryer or a heavy-bottomed pot on medium-high heat.
  7. Working in batches, carefully place the breaded cheese curds into the hot oil.
  8. Fry the cheese curds for about 1-2 minutes, or until golden brown and crispy.
  9. Use a slotted spoon to remove the fried cheese curds from the oil and place them on a paper towel-lined plate to drain off any excess oil.
  10. Serve the fried cheese curds hot with your favorite dipping sauce. Enjoy your crunchy and delicious bread crumb-coated fried cheese curds!

3. Conclusion:

Making cheese curds at home is a fun and rewarding experience that results in delicious, fresh cheese curds that can be enjoyed on their own or used in a variety of dishes. With just a few simple ingredients and equipment, you can create homemade cheese curds that are sure to impress.

Remember to use fresh whole milk and non-chlorinated water for the best results, and to monitor the temperature carefully throughout the process. Whether you’re a cheese lover or just looking for a fun new kitchen project, making cheese curds at home is definitely worth trying.

So go ahead and give it a go, and enjoy the tasty results of your efforts!

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