DIY: How to Make Squeaky Cheese Curds at Home | culture: the word on cheese

Name: DIY: How to Make Squeaky Cheese Curds at Home | culture: the word on cheese
Ingredients: 2 gallons whole pasteurized cow or goat milk (not ultrapasteurized); 2 ounces buttermilk or 1 packet mesophilic blend from New England Cheese Supply or ⅛ teaspoon mesophilic culture blend such as MA 4000 or MM 100; ⅜ teaspoon calcium chloride diluted in ⅛ cup cool, non-chlorinated water (optional); ½ tablet vegetarian rennet, crushed, or ½ teaspoon single-strength liquid rennet, dissolved in ¼ cup cool, non-chlorinated water; 1 – 2 tablespoons kosher salt

culturecheesemag.com

Getting fresh, still-squeaky cheese curds can be tough, which is why cheesemaker Gianaclis Caldwell has shared this easy recipe for homemade cheese curds

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Ingredients

2 gallons whole pasteurized cow or goat milk (not ultrapasteurized)
2 ounces buttermilk or 1 packet mesophilic blend from New England Cheese Supply or ⅛ teaspoon mesophilic culture blend such as MA 4000 or MM 100
⅜ teaspoon calcium chloride diluted in ⅛ cup cool, non-chlorinated water (optional)
½ tablet vegetarian rennet, crushed, or ½ teaspoon single-strength liquid rennet, dissolved in ¼ cup cool, non-chlorinated water
1 – 2 tablespoons kosher salt