I followed your recipe to the letter, and was not disappointed! Only difference is I used a smooth IPA from Austin (I'm from Texas)😋 Was good, and will make again!
I was looking for a video on How to make Cheese Curd. Your title is deceiving, it should be titled, "How to deep fry cheese curd" or "How to make deep fried cheese curd", as this has nothing to do with making actual cheese curd.
great video! good sound and very informative. part of me is hesitant on following this as you've never made them before! but it sounds like you did your due dilligence. :) cheers!
I'm using this recipe tonight. I guessed 1/4 cup milk and 3/4 cups beer? 🤷😂 We'll find out! I'm afraid to use a different recipe. I'm finding a lot with baking soda and 2 eggs? IDK, I seen these ones cook so I'm going with it. It's already messy, I don't need an extra cheesy fryer. I also grabbed some PBR! Wish me luck! I'll come back and say how it went.
It went great! I did use a pinch too much salt but that's easily adjustable. My fiance's go to line now when I ask what he wants for dinner is, "cheese curds!" 😂😂 Thank you so much!!
Oil frying temps will always change while you cook regardless of the heat source because everything you add will lower the temperature. A steady heat source would actually produce a worse fry because you can't compensate for heat loss. Deep frying always requires controlling the heat source, the right tool does it automatically, but with experience you can do it by hand. Basically no, an induction plate would be bad for frying...and not great for most stove cooking really. It would be good for flame ranges when you're doing long braises or other slow cooks...but a slow cooker does it better.
@@Iampatrix so what you’re saying is induction stove tops and induction plates are entirely outclassed by other cooking methods? is the convenience worth it for the average consumer? or does it fill a specific niche like cooking while camping? i guess an easier question would be why would someone use induction?
@@brianm120 I'm really just talking about deep frying because you see large decreases in temperature as soon as you add ingredients to the oil and it's simpler and faster to just crank up a flame to compensate for it. Induction is great for just about everything else, and I'm sure if you practice you can deep fry with it fine as well.
I crashed and burned. Followed recipe exactly except used miller light and coating just burned in 5 seconds and fell off of cheese. Maybe batter to loose? but it looked just like video.
@@YoungTooks remember, some people might have alchohol intolerance or an allergy. Or are a minor who cant buy alcohol yet so alternatives are well appreciated
Um How about including the recipe. The ingredients are great but you never say how much other than 1 egg, some salt, a little bit off milk, flour and some beer. How much milk, salt, flour and beer?
This is cooking, not baking. As long as you know the list of ingredients and their purpose you can go by feel and taste. The correct ingredient measurements are "enough of each"
Woman, u lost my interest the moment u said ketchup with curds. Its REQUIRED to have a cheese dish with a ganache or a sauce for dipping. Ketchup is not it.
You are very good at giving instructions. Straight to the point and informative. Thank you
Wouldnt be a Wisconsin recipe without beer !
Minnesota* she clearly says Minnesota beer
@@speeddemon7258 Wisconsin beer is the best
Nothing is without beer
Yup
2 key things to deep frying
Temperature control and patience
Totally worth it
Homemade cheese curds ❌
Fried cheese curds ✅
Thank you! They look awesome!
Wow great how to video! Very informative! You should have so many more subscribers😳♥️
I followed your recipe to the letter, and was not disappointed! Only difference is I used a smooth IPA from Austin (I'm from Texas)😋
Was good, and will make again!
I was looking for a video on How to make Cheese Curd. Your title is deceiving, it should be titled, "How to deep fry cheese curd" or "How to make deep fried cheese curd", as this has nothing to do with making actual cheese curd.
Nice, gonna give this a shot
Very well explained. Great presentation.
great video! good sound and very informative. part of me is hesitant on following this as you've never made them before! but it sounds like you did your due dilligence. :) cheers!
I wish you would have given exact measurements And what kind of cheese are using
Thank you very much
Would it work if ya added Sriracha into the batter before frying?
Ortega sauce or nacho cheese dipping is the bomb. Maybe it’s a Wisconsin thing!
i cut up cheese sticks and used those 10/10 amazing
No cheese pull 😥
I'm using this recipe tonight. I guessed 1/4 cup milk and 3/4 cups beer? 🤷😂 We'll find out! I'm afraid to use a different recipe. I'm finding a lot with baking soda and 2 eggs? IDK, I seen these ones cook so I'm going with it. It's already messy, I don't need an extra cheesy fryer. I also grabbed some PBR! Wish me luck! I'll come back and say how it went.
Well, how did they turn out?
It went great! I did use a pinch too much salt but that's easily adjustable. My fiance's go to line now when I ask what he wants for dinner is, "cheese curds!" 😂😂 Thank you so much!!
I wonder if a small induction plate would keep the oil temperature more consistent.
Oil frying temps will always change while you cook regardless of the heat source because everything you add will lower the temperature. A steady heat source would actually produce a worse fry because you can't compensate for heat loss. Deep frying always requires controlling the heat source, the right tool does it automatically, but with experience you can do it by hand. Basically no, an induction plate would be bad for frying...and not great for most stove cooking really. It would be good for flame ranges when you're doing long braises or other slow cooks...but a slow cooker does it better.
@@Iampatrix so what you’re saying is induction stove tops and induction plates are entirely outclassed by other cooking methods? is the convenience worth it for the average consumer? or does it fill a specific niche like cooking while camping? i guess an easier question would be why would someone use induction?
@@brianm120 I'm really just talking about deep frying because you see large decreases in temperature as soon as you add ingredients to the oil and it's simpler and faster to just crank up a flame to compensate for it. Induction is great for just about everything else, and I'm sure if you practice you can deep fry with it fine as well.
Try dipping them in caramel 🤤. Thank you for the video! How much beer did you add?
Where would I find the recipe?
www.kowalskis.com/recipe/appetizers-snacks/fried-cheese-curds
I am in south Texas. Where do I get the cheese?
www.ellsworthcheese.com/shop-cheese-online/
How much flour did you use?
1 cup
I crashed and burned. Followed recipe exactly except used miller light and coating just burned in 5 seconds and fell off of cheese.
Maybe batter to loose? but it looked just like video.
Oil prob way too hot
My family is from morris Minnesota
Measurements on flour and beer?
2 qts. canola oil
1 cup flour
¾ tsp. kosher salt
¾ cup Pilsner beer
2 eggs, beaten
¼ cup whole milk
2 lbs. Ellsworth Cooperative Creamery Fresh Cheese Curds
@@KowalskisMarkets thanks so much
I'm not into beer, what could an alternative be for this recipe?
Club soda would work
Just use the beer you can’t taste it
@@YoungTooks remember, some people might have alchohol intolerance or an allergy. Or are a minor who cant buy alcohol yet so alternatives are well appreciated
Cheese curds
no cheese curds here at all :(
Where is the recipe
onthego.kowalskis.com/recipes/fried-cheese-curds/25866
I believe it's a sin to not try a bite for the viewers... lol looks delicious though
Ketchup!?!?
Look at the flick of that wrist
If it's not busch it's not beer
Need to know how to make and where to buy cheese curds before I can fry them - duh!
ikr I checked every store here and no one sells cheese curds so I sucked it up and just got mozzarella sticks
I get mine from Aldi
criminal, pull one apart ;)
Um How about including the recipe. The ingredients are great but you never say how much other than 1 egg, some salt, a little bit off milk, flour and some beer. How much milk, salt, flour and beer?
www.kowalskis.com/recipe/appetizers-snacks/fried-cheese-curds
This is cooking, not baking. As long as you know the list of ingredients and their purpose you can go by feel and taste. The correct ingredient measurements are "enough of each"
Horseshit, it melts and goes everywhere
is your sisters name heather?
Why not just just chop sticks
Misleading title. Youre not maing curds, your making fried curds.
Woman, u lost my interest the moment u said ketchup with curds. Its REQUIRED to have a cheese dish with a ganache or a sauce for dipping. Ketchup is not it.
It's Wisconsin my guy
I'm eat them how ever I want.
Boy why don’t you go eat them your way and leave her alone. I’m from the Midwest and I’ve seen them dipped in dang near everything
I use barbecue:b
not quite what im looking cor
Use Guinness. Not that nasty stuff.
Damn, Karen can cook huh. I'm actually impressed, gj ma'am.
Unfortunately, you LOST ME at "I NEVER made these before!" PASS!!!!!
eww😂