Squeaky Cheddar Cheese Curds -QUICK METHOD!
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- Опубліковано 6 сер 2024
- There is nothing quite like the joy of fresh squeaky cheese curds!
I’ve shared many wonderful afternoons with my niece and nephew enjoying a batch of cheese curds at our local hamburger joint. I’ve often wanted to make them a fresh batch, however, they can be time consuming to create as the average cheese curd recipe can take 4 to 6 hours to complete! Cheese curds are simply the curds from a traditional Cheddar cheese recipe, made to enjoy as a fresh cheese rather than pressed into a wheel destined to age for a few months. While any milk type can be used, reduced fat milk helps to create that coveted curd-squeak. This recipe takes about half of the time of standard cheese curd recipes, just 2 hours, so you can whip up a batch in the afternoon and enjoy them with the people you love!
Happy cheesemaking!
Lisa and YumYum
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✅Ingredients Used in this video------------
Liquid calcium chloride: https:cheesemaking.com/pages/search...
Annatto coloring: cheesemaking.com/products/che...
Single strength liquid rennet: cheesemaking.com/products/liq...
✅Equipment used in this video---------------
60 weave cheesecloth: cheesemaking.com/products/che...
12” Stainless steel thermometer: amzn.to/31LgRuS
Pyrex 1 cup glass measuring cups, Set of 2: amzn.to/38vAM47
15” stainless steel stirring spoon: amzn.to/31OPe3W
Curd knife: cheesemaking.com/products/cur...
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-------- Squeaky Cheddar Cheese Curds • Squeaky Cheddar Cheese...
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That how a video-tutorial/recipe should be: clean, clear, well paced and straight forward. Great video as always
My goodness. Lovely feedback. Thank you! Lisa
This is the one thing I miss about living in Wisconsin, FRESH cheese curds. Have you ever thought about making different flavored curds? My favorite was pepperjack curds, but garlic, and garlic and dill curds were great too. Heck, they even had chocolate cheese curds. They were good, but not my thing when I wanted curds. Keep up the great work.
Yes! And now you can make your own fresh curds! You can incorporate additives at the end of the process by sprinkling the additives on the curds and tossing them, or earlier in the process by adding them to the curds after the draining step.. Be sure to sanitize the additives with heat, either by boiling or baking at at least 250 F for 10-15 minutes. Fresh garlic should be acidified in a 3% citric acid solution for 24 hours before adding to cheese.
I don't think chocolate curds would be my thing either, but to each their own! Thanks for watching
Lisa
Yay!! I have missed seeing you and yum yum! I love your tutorials! They are the best, and easy to follow.
Hiya Mona! So glad you enjoy the tutorials. High paw from YumYum! 🐾
Can't wait to try this, Lisa!!!
You're going to love it, Honey!
Fantastic! And very educational! Thank you so much Lisa… This was a joy to watch. ~Sharon from Florida
Hi Sharon,
I am so glad you found the video educational! Thanks for watching 😀 Lisa
Fantastic video as always! Love your content! Your videos are always so nicely edited and are very relaxing to watch. I've made curds using this recipe several times now and it's my favorite.
Oh thank you! I am so glad you appreciate the recipe! I went through 8 renditions to get it just right. So worth it, because it cuts the time to make them by about 4 hours. Thank you for sharing your success. Happy cheesemaking! Lisa
I started making cheese because of you. You taught me so much. Thank you!
Ohh, I am honored. Thank you!😀
Wow. That’s faster than the recipe I was planning to use.
Thanks
Meow
For sure! It's pretty quick- it only takes about half the time as regular cheese curds. Enjoy! And "meow" back from Yum Yum!😺
This look so delicious! I'm going to try your cheddar cheese recipe, and whey caramel thank you so much!
All great tried and true recipes. Welcome, cheese friend! Happy cheesemaking!
Lisa
Sooooo have to try it
Great vid as always
Cheers from Buenos Aires
Super easy. You will love it! Cheers from the US!
Nice curds, thx for sharing. Will make them soon...
My pleasure! 🙏
This recipe has rave reviews. So quick and easy. Enjoy!
Lisa
@@Cheese52 you got another sub
I have to try this one as well. My kids love cheese curds!
Hi Frank,
Yes! I developed this recipe for the kids in my life. They love cheese curds so much, but the traditional 6 hour recipe was problematic- so much time invested! With this recipe I can whip them up in a couple of hours. And they are delicious! Enjoy and happy New Year! Lisa
Amazing!❤️
Thanks, Jaina!
Thanks for the recipe
Hello, Emmanuel,
My pleasure. Enjoy! Lisa
I need these to make poutine. That looks delicious.
Hi Steven,
Yes! I use this recipe mainly for poutine- that and for snacks for the littles in my life!
Happy cheesemaking,
Lisa
Thank you very much. Happy cheese making to you too.
Yay! I made this and it worked great!
Hi Vicky,
Yaaaaaaassss! That's great to hear. Thanks for reporting your success! How will you enjoy them? In poutine? Deep fried? Midnight snack? Lisa
@@Cheese52 Anytime snack
@@vk33771 Perfect!
These came out so good!
I am so glad! Thanks for reporting your success!!
What will be your next cheesemaking adventure?
Lisa
I really want to do cottage cheese. It's pretty daunting, but I want to so bad. I eat it by the gallon. 😂
Super great video!
Thank you! Lisa
Nice recipe look simple and easy make some cheesee
Thank you for great sharing
You will love this recipe! Happy cheesemaking! Lisa
@@Cheese52 thank you for great reply dear friend happy on Sunday I hope have nice day
I love your instructions . So easy to follow.
Thank you for your confidence in my work!🙏
@@Cheese52 I made the curds yesterday and they turned out perfect.
@@halfassacres8812 Yes! Success!!
What a clever way to get flavor!
Mhmm. Buttermilk and yogurt contain mesophilic and thermophilic cultures, and using them in these amounts for this recipe help to achieve flavor more quickly than that of powdered culture. Thanks for watching! :) Lisa
Thank you 🙏
My pleasure. Enjoy the recipe!
Be happy, thanks for sharing and inspiring your recipe 🌹🌹🌹 from Iran.
Wish, your channel and this video had Persian 's subtitles, until I can use your recipe.
You can translate the closed captions in your language. At the bottom right of the video, click on the settings icon. Click on Auto-translate. Click on your language. For some reason, this particular video will not upload my captions, no matter what I do. Sorry! But all of my others have CC's that can be translated in your language. Hope that helps! Lisa
@@Cheese52 darling, thanks for your attention and help 🪷🪷🪷
Thank you.
My pleasure 🙏 Lisa
Hello, thank you for your amazing video! May I ask how to maintain the pot temperature? Since everyone on UA-cam is using a gas stove, how consistent will the temperature be? How could I maintain, let‘s say 100F? Or when it reaches my target temperature and I turn the stove off? Thank you so much🙏🏻
I'm so glad you enjoyed the video!
Your question is a great one because temperature control is a critical skill for cheesemakers. As you noted, I use a gas stove. This is what I do: I heat slowly and check the temperature often to make sure I don't overshoot the target. Once the target is reached, I turn off the stove, and since I use gas, the heat is gone immediately, so the temperature doesn't rise. If an electric stove is used, the pot should be removed from the burner.
Unless the room temperature is very cold, the milk will keep its temperature for the time it needs to be maintained. A towel wrapped around the pot can also maintain the temperature (stove off!). Another way to maintain it is to check it periodically and return it to the burner if it drops. A waterbath method is also effective. The pot of milk is placed into the sink or a basin, and then the basin is filled with water. A kettle of hot water or a sous vide wand can be used to maintain the water temperature. Hope that helps!
Happy cheesemaking!
Lisa
lol i loved how you said they would last a week mine would be gone in hours! 😋😋😋
Haha yes, they could dissappear pretty quickly!
Hello Lisa. I was so nervous to try my first cheese and decided to just do it by watching your videos. I'm excited to tell you that my squeaky cheese worked out awesome! Thank you so much! I followed your recipe except I had to use 3.75L(15 cups) of 2% pasteurized and 1 cup 3.25% pasteurized homogenized because I used 1 cup 2% to re-culture my buttermilk lol. I ended up with 500g of squeak! Apparent,so I'm told by my adult kids, that I have to use a bigger pot tomorrow to make more hahaha. If I was to do say 8L of milk, would I just double the other ingredients or does that change?
Hello!
I am so glad the videos gave you the confidence to make cheese! Congratulations on your squeaky success!
You can certainly double this recipe. Scale the ingredients proportionally and keep the times and temperatures the same.
I wish you many long cheesemaking years! Happy cheesemaking!
Lisa
Very interesting video. I make squeaky curd cheese almost every week so I am curious. You suggest culturing the milk with butter milk and yogurt but the amount of time you ripen the cheese is very short. I use whey from my kefir and allow the milk to ripen for about 40 minutes before I add rennet and then I allow the rennet to coagulate for 40 minutes before I cut the curds and cook the curds for 30 minutes. Do you get a rich flavor profile from the cultures so quickly? From fridge to clean-up my process takes about 4.5 hours (and I use a double boiler to prevent the milk from being scorched)
Hi Bernard,
Yes! The point of this recipe is to utilize the time in about half. This recipe took me about two hours, and it produces tasty, squeaky cheese curds. Several viewers report good success. Give it a try, if you like them as much as yours you will have a new go to recipe, plus a couple more hours in your day! Lisa
I enjoy your content. Getting supplies to make the squeaky curds. Can I use Greek yogurt? Thank you.
Hi Sharon,
I am so glad you enjoy the channel! Yes, plain Greek yogurt is a great choice 👍 Happy cheesemaking!
Lisa
Thank you for taking the time to help me. Cleaning my kitchen next.
Many viewers ask me where to find the ingredients and equipment used in the recipes. I use New England Cheese Making Supply. cheesemaking.com?aff=35 This is an affiliate link, which means I make a small commission if you purchase through the link :) **
How many spoon you put of presure rennet
@@yvesmarathon I used 1/2 tsp of rennet, diluted in 2 Tbsp water. Happy cheesemaking! Lisa
Thanks for the extra sanitization tips. I've been wondering about the towels. How do you clean them? Would it be okay to use a fresh roll of paper towels?
@Lisa Can you vacpack curds to last longer in fridge?
You can. In general, vac packing cheese will extend the expiration date for cheeses stored in the refrigerator. Squeaky cheese is typically meant to be consumed fresh. Be aware that vacuum sealing and refrigerating them will cause them to lose their squeak.
How long can they sfely stored in a vacuum seal in the fridge? I've never tried it. In one of the courses I took at U of Guelph, I learned that Halloumi could be stored up to about 30 days in a vacuum seal in the fridge.
You answered a question I always had: how cheese curds got that soft rounded look! Thank you!!
Besides eating them fresh, are there other good ways to eat them? Do they melt well on pizza or in grilled cheese? Chopped smaller and tossed on a taco salad? And how do they hold up to freezing?
Hi Jen,
Mhmm, the rounded look is harder to achieve in the home setting. This method definitely works well.
I love to eat them on poutine! I've loved poutine ever since I was a girl (I grew up in Canada).
I really like them battered and fried. Oh my goodness delicious! And they would be good on a taco salad for sure. If you have kids in the house they probably won't last long enough to freeze:) I have frozen commercial cheese curds in the past with success, but I haven't tried it with this recipe. Hope that helps. Happy cheesemaking! Lisa
@@Cheese52 Battered and fried?! CHALLENGE ACCEPTED.
@@jmilkslinger Your life will never be the same.
Great 👍👍 ma!m if we are not using rennet and calcium chloride and only using curd to Raw milk can we get cheddar cheese aging. Please reply
Hello and thank you! First of all, the curds you see in this video are meant to be enjoyed as a fresh cheese, not pressed into a wheel.
Regarding your question, I use rennet for all of my aged cheeses. I think acid set cheeses may be too moist for aging for any length of time. Some natural cheesemakers use kefir for their aged cheeses, but this is not something I work with. Not the answer you were looking for but I hope it helps! Lisa
Thanks! May Jesus continue to bless you and your family!
Thank you so much. Blessings to your family too! Lisa
Your recipes are the only ones I ever use; I have half a dozen books by other authors (I am saving up to buy yours) and have watched other youtube videos, but no one compares to you. Your recipes are idiot proof, as I can attest! 😂
Thank you so much for your confidence in my work!
I can't wait for you to enjoy the printed recipes. Vince (my husband) laughs when I tell him I am so glad I wrote the book- because now I can just grab it and prop it on a book holder next to my cheesemaking area. It is so much easier than wrangling printed paper or a recipe on a phone while I am working :)
Happy cheesemaking, cheese friend!
Lisa
@@Cheese52 I can't wait; I make your cheese sauce and halloumi cheese recipes monthly and always am nervous to set the computer in the kitchen.
Hello I'm one of your subscribers I want to ask you what quid of milk can I use to make cheese
I want tell you all yours video are great
Thanks again so much
Hello!
You can use any type of milk as long as it is not Ultra Pasteurized. I'm so glad you enjoy the channel. Happy cheesemaking! Lisa
Ive always wanted to try Poutine,would these be good for that?
Absolutely. Besides deep frying them, poutine is my favorite way to enjoy them!
I'm curious if you usually use mesophilic and thermophilic cultures for your cheddar, as this is essentially the same recipe. And if so, why? I've only ever used meso for cheddar and/or curds, but if it adds more flavor, I'd certainly be willing to try it!
Hi Lacey,
This is a very good question.
At first glance, this recipe is similar to traditional Cheddar recipes, but there are some major differences. The acidity time is much shorter, as is the coagulation time and the Cheddaring steps. There is significantly more rennet, to speed up the coagulation, so this recipe would not age well- the amount of rennet will likely cause bitterness as it ages. This recipe is designed to get fresh cheese curds on the table in about 2 hours, rather than the almost 6 hours of traditional Cheddar cheese curds.
My Cheddar recipe uses just mesophilic culture, and most of all, the others I am aware of, Ricki Caroll's, New England Cheesemaking, Gavin Webber, etc. use just mesophilic culture.
If you are interested in building more flavors in your aged cheeses, I highly recommend adding 1/32 to 1/16 tsp of Helveticus per gallon of milk. It's an adjunct culture that guards against bitterness and adds complex character to the flavor of the cheese. It's fantastic.
It is expensive, but you only use a very small amount. It will last a very long time. It will greatly improve the quality of your aged cheesesI It needs time to work, though, so I recommend using it in cheeses yo plan to age 3 months or more. It's a perfect choice for Cheddar, Parmesan, aged Gouda, Colby, etc.
I use FLAV54 from New England Cheesemaking.
Hope that helps, and happy cheesemaking!
Lisa
@@Cheese52 thank you for answering my question! I have made cheddar using Ricki Carroll's recipe. I've also made curds a few times, so a shorter recipe is fantastic! I have struggled with finding the right amount of rennet for our raw milk, but I'm learning! Thanks for explaining!
I would like to Know how much pressure you put in your cheese curds thank you
This recipe does not use a press. The curds are hung, and then the mass is flipped about 6 times. You can cut the mass in half, stack them on top of each other during the flipping step, and the cheese will drain under its own weight. Hope that helps! Lisa
What would the measurement be for calcium chloride if I am using a granular form calcium chloride? Thank you.
Hi Linda,
This is a great question!
The liquid calcium chloride you see in the video is typically sold as a standard 30-33% strength. You can use your granules to make a solution that is at that percentage level, then use the solution that you made according to recipe directions.
Here's what you need to do to make your own solution:
1. Make sure your granules are for food use.
2. Use 30 g of granules diluted in 100 ml of COLD distilled water. This will create a 30% calcium chloride solution.
3. Use precaution! This mixture will create an exothermic reaction, which means it will create heat. Use a glass container that is resistant to breakage, and slowly add the water to the granules, not the other way around.
4. Stir until the granules are fully dissolved. This can take up to 5 minutes.
5. Transfer to a glass storage container and label the container.
6. Store in the refrigerator.
Use as directed in cheesemaking recipes.
This is definitely an economical option.
Hope that helps and happy cheesemaking!
Lisa
one can never be too sanitized!
Especially in cheesemaking. 💯%
I agree that things should be clean but our ancestors did NOT have all these fancy disinfectants, tools etc and made cheese and food for the family. Sometime people can go overboard. If you keep clean you won't have problems.
Can i use raw milk and buttercream from the raw milk?
Hello!
You can use raw milk for the gallons of milk, yes, but are you asking if the buttercream from the raw milk can be used as a substitute for the cultured buttermilk? If so, the answer is no. You need cultured buttermilk at the mesophilic culture in the recipe. If you do not have access to cultured buttermilk, you can make your own! Just add 1/8th of a tsp of freeze dried mesophilic culture (I use C101) to 2 cups of milk (raw is fine). Cover it, and let it rest on the counter at room temp (70-78 °F) for 12-24 hours. Refrigerate and enjoy within 1-2 weeks. You can find links to the ingredients I use in the videos at my website at www.cheese52.com.
Happy cheesemaking!
Lisa
Hlo mam , I am winston I like your cheese making . ....the cheese colorful mam. I like to taste it... but ho can I....
Hello Winston,
Welcome to the channel!
Lisa
To make big batches what would be the proportion of buttermilk and yogurt for 100 liters or any culture that do the same , thanks in advance.
Cheese recipes scale proportionally, which means you can multiply ingredients with the same factor that you multiply the milk. Twice the milk, twice the ingredients, etc. Hope that helps..
Thanks for your response. Is that milk homogenized??
@@molerocheese Yes. It reduced fat (2%) pasteurized, homogenized milk.
Can vegetable rennet be substituted for animal rennet?
Yes!
😊
😀
Which cheese I make
Start with the cheeses you like! This recipe is easy, takes a couple of hours to make and can be enjoyed right away. It's a great one to start with.
Which is the best cheese I made in your videos.
For me, the best cheese is Gouda.
Is there any alternative for animal rennet?
I've used vegetable rennet with some cheeses with good effect.
@@Funpants94 thank you
Did the cat get confused by all that squeaking?
Probably thought it was mice!
Haha! She probably did. 😀
Hello thank you for this beautiful recipe for cheese curds I have made a lot of cheese curds this is the best I have made I would like to know for 12 L of milk if I triple all the ingredients thanks to advance😊
Traduction Google
Bonjour je vous remercie de cette belle recette de fromage en grains j’ai fait beaucoup de fromage en grains c’est la meilleure que j’ai faite j’aimerais savoir pour 12 L de lait si je triple tous les ingrédients merci à l’avance
Hello Yves,
Yes! This recipe scales proportionally. Triple all of the ingredients and keep the times and temperatures the same. Hope that helps and happy cheesemaking! Lisa
lovely contend you make! but you may might to think about your volume levels betwen your cuts. maybe lay a smoothing music under your voice or try to record your voice over in longer bits. nevertheles you left me hungry for cheese afterwards. and more of your videos.
Hi Lino,
Thank you for your edit suggestions. The last time I put music down the track someone else told me I shouldn't put music down the track. It's hard to please every one. My editing style is to have very little music , as my voice is soft and it can be hard to hear me. That and music isn't always appreciated by everyone.
The reason there are gaps in the audio voice overs is that the audio was corrupted in almost all of the original footage. I had to piece together what I could to get it to work. I am glad you appreciate the content. Thanks for watching! Lisa
I am rather curious as to why you want to turn your cheddar cheese orange/yellow-orange rather than leaving it the natural white. All our cheddar here is white so I'm guessing it's a local or personal choice but I admit to being curious about it. Somehow it leaves the curds looking artificial for some reason.
Hi Karen,
In North America, orange colored curds and Cheddar cheese is very common. Legend has it that the practice of coloring cheese started with fraudulent cheesemakers in the UK, when they learned that skimming the butterfat from milk gave them a second product to sell. Yellow colored cheese was a sign of a superior product because it was an indication of the amount of butterfat present. So they added color to mimic the presence of butterfat.. When the English immigrated to North America, they took that practice with them, and many cheesemakers adopted it as part of their process. Although we too enjoy white curds and Cheddar, the orange colored product is ubiquitous in our grocery stores. In addition, kids seem to think that the orange cheese tastes better! (It doesn't- the amount of annatto used in cheesemaking isn't enough to depart a flavor). Hope that answers your question, and thanks for watching! Lisa
I love the yellow color!
@@kristendavis7870 I do too. And the kids in my life do too!
Madam I am a Indian.may I start the cheesemaking. For the business purpose...
Yes! Many people turn cheesemaking into a business. Be sure to check your local laws. You may need approval and licenses.
I made the curds following your instructions. They are good but not squeaky. What might of happened. Thank you
Hi Sharon,
Hmm. Usually, they lose their squeak after a couple of days, but I am assuming they are fresh and not squeaky?
A couple of things come to mind - possibly not enough moisture was driven out. Next time , you could try an extra flip or two at the Cheddaring stage, or add a few minutes to the cook stage, or both.
In the meantime, try popping them in the microwave to see if they will squeak. Hope that helps!
Lisa
Why are your videos not showing up?
Hmm. I am not sure how to help. Everything seems to be operating fine on my end. Sorry you are experiencing trouble! Lisa
Hi, how have you been? is your name maryanne? Also can you make me a spectacular recipe to make for my daughters wedding? Wish you the best and i love your videos! 💍🏠🧀😋
Hi Adriana,
I am Lisa and welcome to the channel! I am so glad you enjoy the videos. I used several recipes on this channel to create a wedding cake for my daughter. You can check it out here: ua-cam.com/video/VD60yehjsrg/v-deo.html
Happy cheesemaking!
Lisa
Hmmm. Never seen this here in the south. Heard of em from my yankee relatives tho. Ah, wonder if it would be considered treasonous for me to try this one day?
I grew up in Canada and have enjoyed them as snacks, and on poutine! But my favorite way to enjoy them is battered and fried. Soooo good! Give them a try! If it means you are committing treason, I could make an argument that it was well worth it. Happy cheesemaking! Lisa
This is way to much to do, to buy as well! Just buy them already made!
Hi Darcie,
You bring up a good point- the cost/benefit analysis of making your own cheese instead of purchasing it at a store. This comment/question comes up often, especially in the new year, when we are all looking for ways to save money.
Each person's analysis will vary, as the milk cost, ingredient cost vs the cost and availability of store-bought curds is different for everyone. The time to make these is about 2 hours (vs 6 hours of a traditional recipe, which is a huge time savings).
Some additional considerations include:
- Not all of the time spent is making the cheese. Other tasks can be accomplished between the steps
- The ingredients are all natural (even though they may seem foreign, they are natural in origin)
- You've learned a handy skill (this recipe is a gate way to cheesemaking- a rewarding hobby with delicious results)
- You can make them right away, instead of having to go to the store
- Depending on the quality of your store-bought cheese curds the curds you make will probably taste better.
My most cost effective recipes, based on what ingredients and cheese costs are in my area include: Squeaky cheese curds, Cottage cheese, Boursin, Feta, Halloumi and Camembert. Cost savings may be different for you.
I hope that helps.
Enjoy your cheese!
Lisa
@@Cheese52hi! As someone from a very rural area, cheese curds are hard - if not impossible - to come by, so this video was a lifesaver for me
And spend 10x as much. Lol
Help me to understand, buttermilk is skimmed milk after much of the fat is removed to coagulate and form butter. Cultured is when an acid level is increased by adding an acid forming bacteria, some milk protein coagulates which is evident in thickening. Skim milk is basically milk with the fats physically or by density, floating is removed. So similar but not fermented buttermilk. Yogurt is usually whole milk that is cultured with an acid producing bacteria that too causes a milk protein like casein to denature and thicken the mixture. So aren’t you just “ making catsup”. Catsup/ ketchup isn’t an ingredient, it’s a recipe in itself. Why use it if you are going to mix tomato paste, salt, pepper, fish sauce, garlic, onion etc to make a sauce because it’s redundant. Just start with warmed reduced fat milk, add an acid producing bacterial culture, wait for desired thickness then add your rennin, colorant. You are just adding final products together to get to the same point if you started with milk. Most bread is flour, water, salt yeast with uniqueness made by adding or not sugar, milk, oils , spice or seeds. You can also fold, kneading, and develop favors with time and baking. You are making it more difficult than it needs to be? Okay maybe goat, vs water buffalo, vs Jersey milks but it’s reduced fat milk, add culture and warm, add rennin and wait. Temp, pH, culture choice, when and if a fungus is used, volume of water removed are the variables. It’s an art but it’s scientific. Sorry but I hate “recipes “ that use catsup but then add all its components in as well, why?
Hello John,
This recipe uses cultured buttermilk and yogurt to achieve the tangy flavor that culture produces, but in a shorter amount of time. You of course are welcome to to take the time to acidify your cultures in your cheese curd recipe. Thanks for watching 😀 Lisa