How to Make Cheese Curds

Home made cheese curds make everyone smile. Once you bite into those squeaky cheese curds, you can’t help but grin from ear to ear.
Have you ever wondered, “Why do cheese curds squeak?” There is a simple answer and a more complicated answer. The simple answer is that cheese curds will squeak when they are fresh! They lose their squeak after a couple of days, even if they are refrigerated. The more complicated answer? Well, there are two things at play- intact protein structure, and bound calcium (a function of PH or acid development). A cheese curd needs intact protein and highly bound calcium crosslinked in order for it to squeak. There it is. Cheese science. I admit, I’m more of a “cheese is art” kind of girl, myself.
Squeaky cheese curds is a great beginner’s cheesemaking recipe because it doesn’t need a press, and it doesn’t need a cave to mature. Now that you know how to make cheese curds, why not give this recipe a try?
Happy cheese making!
Lisa and YumYum
DISCLAIMER: This video and description contains Amazon and/or other affiliate links, which means that if you purchase through one of the product links, we will receive a small commission.
Many of the ingredients and equipment used to make my cheeses are from New England Cheese Making Supply. Browse their store here! cheesemaking.com?aff=35
Recommended Equipment to Make This Recipe -------
16 Quart non-reactive deep pot: amzn.to/2KBiMwa
Tiny spoons: amzn.to/33Ek9lj
Fine mesh colander (Set of 3): amzn.to/31MItzQ
Over the sink fine mesh colander: amzn.to/31J7Q5f
12” Stainless steel thermometer: amzn.to/31LgRuS
19” straight icing knife for curd cuts (14”blade): amzn.to/2YSY3N2
15” stainless steel stirring spoon: amzn.to/31OPe3W
Ingredients Used in this video------------
C101 mesophilic culture: amzn.to/31QNc3b
Liquid calcium chloride: amzn.to/31MNubD
Single strength liquid rennet: amzn.to/2H6KdvS
Annatto cheese coloring: amzn.to/33CkncE
Books and Stuff I Love ------------
Formaticum Cheese Storage bags: amzn.to/2N52FIY
Ricki Carroll’s cheese making book 3rd Edition: amzn.to/2Z7Bm2X
Ricki Carroll’s cheese making book 4th Edition amzn.to/2KD3BTf
If you enjoy what we do and would like to support us, you could buy us a "gallon of milk". It's a sweet and friendly way to support a favorite content creator!
www.buymeacoffee.com/cheese52
If you haven’t already, take a moment to LIKE, SUBSCRIBE AND RING THE NOTIFICATION BELL so you can be sure to get our new uploads. -------
For other cheeses like this one check out this How to Make Cheese
Beginner’s Series playlist!
• How to Make Cheese- Be...
How to make Cheese Curds
• How to Make Cheese Curds
Recipe available at www.Cheese52.com
**Remember to sanitize your equipment before beginning any cheese making recipe. **
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Music: Happy Go Lucky by Sunshine Music
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#Cheese52 #cheesecurds #squeakycheese #squeakers

[@peterkapinos277]

Fine! I'll comment. I am doing mandatory online training for work and I am hooked on your videos now. Your editing is great along with your personality and cat. It sets you apart. Not a lot of fluff; and you get right to it. I love that you try things (the Tuscan wine cheese) and you end the video with the finished product. All in one, which brings great satisfaction. It makes me want to make cheese again. Keep up this good work!

[@Cheese52]

Hello Peter, I am so glad YumYum and I can entertain through the drudgery of mandatory training videos 😀 If there is a question about cheese, you will nail the answer 🤣 I am glad you appreciate the tasting and showing of the cheese at the end of the video. It takes longer to produce, sometimes months longer, but I think it is important to show the final results in the same video in which the cheese is produced. I don't want to have you hunt through dozens of videos to find out how each cheese story ends! I am so glad you enjoy the content. Welcome to the channel, cheese friend! Lisa and YumYum

[@vincepeterson2834]

Cheese curds always reminds me of being a kid and getting the curds at the Nampa cheese factory.

[@Cheese52]

💛They are nostalgic, aren't they? 💛

[@sinnotty81]

I completely agree.

[@AKitchenAdvisor]

Hi Lisa, thank you for the great video! I've tried to make Cheese Curds once a long time ago. You inspired me to make it again. Congrats on the 506 sub!!!

[@Cheese52]

Great! I think you will like this recipe, and thank you! Exciting times for us both, my friends! We grow together.

[@BrandiJRobertscom]

These look easy enough for me to make them! I love that YumYum needed some affection from you in the middle of your cheese making. so cute. Thanks for another great video!

[@Cheese52]

Thank you! Yes, they really are pretty easy to make. And I love it that they can be eaten right away. YumYum loves attention, especially when I'm making cheese :) High five from her!

[@ep081598]

I could never leave such a delicacy sitting unguarded on the counter. My Calico is mainly white with spots. Num Num is a polydactyl. She turned 11yrs this month!

[@Cheese52]

Awww! Num Num and YumYum should be cheese friends!

[@cookingwithalittlespice]

So glad you’re back. Congratulations on hitting the 500 Mark

[@Cheese52]

Yes!! Thank you so much. Pretty exciting!

[@cindycristini9079]

I have been trying to get the courage up to try this. TODAY is the day! Thank you for the great video. I have watched several various but yours was the one that convinced me that I could actually try this myself. Kisses to the cat and blessings to you.

[@Cheese52]

Hi Cindy, glad it was helpful! And high paw from YumYum! Lisa

[@diannemiller4754]

I'm making this tonight for the 2nd time. My children are grandchildren loved them. Thank you so much for sharing.

[@Cheese52]

My pleasure! I'm so glad your family enjoys them!

[@sinnotty81]

Thanks for bringing back the memories of swiss village in nampa in the 80s

[@Cheese52]

Ah yes!! We know it well! Vince used to go there when he was a boy. How fun! Welcome to the channel, Idaho cheese friend!

[@olyasorokina3780]

Yes! Cheese curds! So exited you posted this recipe.

[@Cheese52]

Oh Thanks! They are pretty addicting, I will say. Yay for cheese curds!

[@ChrissyD22472]

So glad I found you!! I love cheese curds.. I'm from VT originally and all the fairs have cheese curds.. I can actually make this, it seems easy enough.. Thanks

[@Cheese52]

Hi Christine, We're glad you found us too! Welcome to the channel. Yes, you can do this. It's a pretty easy recipe. Warning- when you make these curds, your family will beg you to make more :) Happy cheese making! Lisa

[@theoandbrimakombe7080]

This is my FAVORITE curd recipe!!

[@Cheese52]

Oh thanks! It's a pretty good one, I think!

[@rubygray7749]

I've been missing you! Nice to see another recipe. This looks great! I've never seen this in Australia, but why ever not?

[@Cheese52]

Thanks so much, Ruby! I'm not sure why you haven't seen them in your country- maybe they aren't a thing? Here in the US we can buy them at the grocery store. Guess you'll just have to make them for yourself 😉 Enjoy!

[@rubygray7749]

@@Cheese52 I love to eat squeaky curds during the cheese making process, but making them on purpose sounds fun! Could you maybe make a video on poutine? That's a recipe I'd like to have. Again, haven't heard of it here, but maybe the big cities are more familiar with it.

[@Cheese52]

@@rubygray7749 Good idea. I will keep it in mind!

[@MommyLucindaVlogs]

awesome video thanks for this recipe

[@Cheese52]

Thank you so much! Lisa

[@seyedfarhadheidarian9921]

Thank you very much 🥰

[@Cheese52]

My pleasure!

[@fatherphazeflux8784]

Someone just posted a video of you on Reddit, now I can’t stop watching you and learning the ways of cheese, thanks

[@Cheese52]

That's so wonderful and I am glad you found our channel! Cheese making is a fun adventure- you may just have discovered a new hobby 😉Thanks for watching. Enjoy!!!

[@fatherphazeflux8784]

Cheese52 I think your right, I’ve recently started picking and fell in love. Now I’m really dying to get a few supplies and follow along with your videos, thank you

[@Cheese52]

@@fatherphazeflux8784 Cool! The beginner's playlist is a great place to start. And I found the Boursin cheese to be incredibly easy- not to mention- everyone really loves it!

[@valeriepowell1736]

I'm so jealous of your milk..,Wow Oh I think I'm loving your cat too! So cute... I sure am liking this recipe for your curds. I bought them today from a darily that is grass feed on non homogenized, not raw. What the heck does that cheddaring process do? It that necessary? I thought I saw other recipes without so much going on? I've never tried this but I've got to re watch a least 5 times and make sure I get it right. I can't wait.... I was waiting for the answer for the squeak. I'm going to keep following so I learn and thank you so much....

[@Cheese52]

Hi Valerie, Yes, I am so fortunate to have a supply of farm fresh local milk! The cheddaring process is part of the traditional Cheddar making method. The flips and stacking help to squeeze out additional whey. Yes, the squeak question! As long as the curds are not refrigerated, they will squeak. I like them the best that way, fresh out of the cheese make. Yum Yum says thanks, and high paw! So glad you are enjoying the channel! Lisa

[@valeriepowell1736]

@@Cheese52 you rock it..Thank you

[@tuktukfoodie]

Love your passion for cheese 🧀 you should probably start selling them some day 😊

[@Cheese52]

Oh thank you so much! I never knew cheesemaking could be so much fun. I don't ever plan to sell my cheese- I just give it to friends and family. Thanks for your support, and thanks so much for watching! Lisa

[@cindycristini9079]

Super video! I applauded for $5.00 👏👏

[@Cheese52]

Thank you so much Cindy! And thank you for supporting the channel through applause. It means alot. Happy cheesemaking! Lisa

[@DeepSouthTexas]

Looks good. Thanks. Are you sure the yellow ones do not taste better? 🤠

[@Cheese52]

Thank you, Larry! I dunno, my karate students swear the yellow ones are tastier. They always disappear first!

[@yousef60666]

😍😍😍😍😋😋Woow

[@Cheese52]

So tasty!

[@joleenschultz1519]

Hi, I have watched a couple of other videos and just want to make sure that I have understood your technique. You heat the milk to 90 degrees, but then the heat us turned off until after you have cut the curds and are raising the temperature to set the curds? Thanks!

[@Cheese52]

Hi Joleen, Yes, once you reach the first target temp, the heat is off until after the curds are cut and the cook stage begins. Hope that helps! Lisa

[@JamesonWilde]

Just a tip if you swirl the bottle when you turn it over it will create a vortex inside causing it to pour faster and cleaner. If you look it up somehow probably has a video showing it

[@Cheese52]

Great tip. Thanks!

[@JamesonWilde]

@@Cheese52 no problem! Loving your vids!

[@Pdj79]

Great video! I have one question. The curds you can buy at dairies and in stores look more like proper curds whereas these are cubed. Is this just a method you prefer or is there another method where you can retain the natural curd shape? I guess it doesn't really matter, I'm just curious.

[@Cheese52]

Hi Josh, thank you! Sure, you can rip the slab into pieces instead of cutting them with a knife. Hope that helps! Lisa

[@Pdj79]

@@Cheese52 That sure does. I don't know why but I just love the random shapes of curds versus the uniformity of the cubes but I will probably do your method first because they just look so amazing. Love love LOVE your channel.

[@laurelalfred5325]

I live in an area where unhomogenized whole milk isnt available. Is there a substitution using pasturized homogenized milk?

[@Cheese52]

Hi Laurel! Sure! You can use pasteurized, homogenized whole milk with this recipe. Some times grocery store milk takes a little longer to set a curd, so if you dont get a clean break, wait a few more minutes. It depends on the brand. 😀 Happy cheese making!

[@VOsTravelwithKIDS]

Hi! If I want to 1/2 this recipe, do I half the rennet and culture measurements as well? Thanks!

[@Cheese52]

Yes! Exactly right. Keep the 1/4 cup of water used for dilution the same. Happy cheesemaking!

[@VOsTravelwithKIDS]

Thank you! You are so sweet 😊

[@mohamaddjelouah9332]

hi i have a question how do you maintain that 40c over 30minuts without going up or down??

[@Cheese52]

Great question. I know my stove well. For me, it is on the lowest heat setting possbe, and I check the climbing temp every other minute. If it is climbing too quickly, I turn off the stove for a couple of minutes. If it is climbing to slowly, I raise the temp ever so slightly. Some cheesemakers use a double boiler method, or use a sous vide. Hope that helps!

[@joanmartin4153]

Help,! I’m at the stage of squeezing the curd in my hand. It’s still too soft to stick together. Should I wait 30 min and try again or just proceed with next step?

[@Cheese52]

Hi Joan, I would suggest that you cooking for an additional 5 minutes with gentle stirring, then check again. 30 minutes may dry out the curd a little more than you want. If they're over cooked and they end up being a little smaller/drier than you intended, that's ok! You can still eat them and they will taste just fine. Remember- at the test point you want you want them to gently stick together, and be able to break apart pretty easily when you rub your fingers through them. Hope that helps, and good luck! Lisa

[@seyedfarhadheidarian9921]

I wish you all the best. Always be healthy

[@Cheese52]

And Good health to you!

[@seyedfarhadheidarian9921]

@@Cheese52 🌺🌼🌸💮🏵️🙏

[@diannemiller4754]

I would like to add horseradish and dill weed into the cheese curds. At what point of the process should I add these? Making a batch today ☺

[@Cheese52]

Hi Dianne, You can add the dill at the same time as the salt. I assume the horse radish is a powder? You can try to add it at the salt stage too, although you may find it affects the the texture. Your other option is to rub the finished curds with the powder. Hope that helps! Lisa

[@kaykringle8241]

Pasteurized/ homogenized milk doesn't have a cream line 🤔 Love the recipes

[@Cheese52]

That's true! You can use pasteurized/homogenized milk with this recipe. You may need to shop a few brands to find the one that sets a strong curd. Stir very very gently, especially in the beginning. Hope that helps! So glad you enjoy the channel. Lisa

[@thomasgronek6469]

What is the Percent of the calcium chloride solution that you use ? I have the solid form (It was cheaper). Many thanks, Looks great.

[@Cheese52]

Hi Thomas, Yes, using granules to make your own liquid calcium chloride is a great way to save some money. Commercial liquid calcium chloride is mixed at 30-33%. To make your own 30% liquid calcium chloride at home, add 30 g of calcium chloride pellets to 70 g of distilled water in a glass container. Store the liquid in the fridge. Caution: This mixture causes a reaction, so it is important to add the pellets to the liquid, not the other way around. Hope this helps! Lisa

[@thomasgronek6469]

@@Cheese52 Thank you Lisa. I appreciate your time and help. I love your videos

[@Cheese52]

@thomasgronek6469 My pleasure. I am so glad you find them helpful!

[@SutusVideos]

Hi Lisa, can you keep them in glass jars with olive oil and some spices? Kiss

[@Cheese52]

Hi SuTus! I've never tried.... Interesting thought! High five from YumYum!

[@rlmaiden5722]

Can the whey from this be used for ricotta, then whey caramel?

[@Cheese52]

Yes! And talk about economical- Three products from 3 gallons of milk!

[@irinaarghakhovskaya6043]

Hi Lisa! I'm from Russia and I try to make home cheese I found your recipe in Pinterest and now here,I want to try make it, but how much is 1 gallon in russian litr? 🙏

[@Cheese52]

Hello Irina, greetings from the US! 1 gallon is roughly 4 liters. Hope that helps, and happy cheesemaking! Lisa

[@irinaarghakhovskaya6043]

@@Cheese52 great👍, thank u Lisa.

[@ravencroftgraphics3d]

question, why don't you reserve your whey? i use my whey from ricotta all the time in soups. is they whey from this cheese not good to keep?

[@Cheese52]

I often reserve the whey- there are so many uses for it! I just don't reserve it in every video. I like it as a replacement for the liquid in risotto, and I like to make whey caramel with it.

[@jadenscholzen1913]

Have you ever used rennet tablets? If so how many tablets would you use for this recipe? Thank you.

[@Cheese52]

I don't use tablets, but 1/4 tablet generally equals 1/4 tsp liquid rennet. Walcoren tablets have a different ratio, and you should not use junket tablets. Although they say cheesemaking on the package, junket tablets are good for dessert making, not cheesemaking. Hope that helps!

[@jadenscholzen1913]

@@Cheese52 it does! Thank you!

[@moewawa59]

Do you use annatto oil or something else?

[@Cheese52]

I use this: cheesemaking.com/products/cheese-coloring?aff=35. Hope that helps!

[@rlmaiden5722]

When you say 90°, do you mean F or C?

[@Cheese52]

90F :)

[@tonnasaunders1980]

Why do you use non homogenized milk? Would regular milk not work?

[@Cheese52]

Yes it would. I use this milk because it is a higher quality milk than the standard grocery milk, and I am trying to support a wonderful local farmer.

[@tonnasaunders1980]

@@Cheese52 That's awesome. I was wondering something else. Could you maybe make follow up vids of when the cheese is aged and you get to try it? I love watching people make things and then try them and describe it to us. It looks like fun to make cheese. How did you get into it?

[@Artiefrog]

Where do you get your milk with the cream

[@Cheese52]

I have a local source- Cloverleaf Creamery! They sell in natural food stores and co-ops in town. I am so fortunate. Such great quality!

[@Artiefrog]

Cheese52 awesome I’ll have to check my area. Love your videos. PS my kids think yellow cheese taste better also lol

[@Cheese52]

@@ArtiefrogThank you! And yep! It's a kid thing!

[@Artiefrog]

Cheese52 lol

[@shinamani9251]

Hi from iran😃😃😃

[@Cheese52]

Hi from the USA!🇺🇲

[@shinamani9251]

@@Cheese52 I really like ur kitchen.its very clean and also u r very nice.hope see u one day in person.

[@_-Sweets-_]

Oh i messed up, i bought calcium chloride pellets😑 im looking to see if i can still use it

[@Cheese52]

Hi Mary, I use liquid cal chlor, but I checked with some other cheese makers who use the pellets, and here's what I am finding: You want to make a 30% solution of calcium chloride.. "The correct formula to make a 30% solution of Calcium Chloride is to dissolve 30g CaCl2 in 70g distilled water, wait till it cools then top up to 100ml." Hope that helps. Lisa

[@_-Sweets-_]

@@Cheese52 Hi sweetheart!!! I looked on a website and found this: 3.3 ou (97ml) cold water, 1 ou granules, then wait to cool, then add another 1 ou of granules. Which makes a 32-33% solution. Then it says add 1/4 tsp of solution per 2 gallons of milk. I may use your suggestion instead, but indont have distilled water, non chlorinated water only

[@Cheese52]

@@_-Sweets-_ That sounds about right. I think no more than 33% solution, and you should be fine. Non chlorinated water instead of distilled should be just fine. Good luck!

[@_-Sweets-_]

@@Cheese52 tysvm 😍😍

[@truongthinhnguyen6812]

It seems like Canadian Poutine, im pretty sure

[@Cheese52]

Yup! These curds are perfect for poutine! 😀 I grew up in Canada, so I think poutine is now part of my genetic make up🤣

[@debcobern312]

Where do you find un-homogenized milk?😱

[@Cheese52]

Hi Deb! Non-homogenized milk can be found in local coops, farmers markets, and in the US, some Natural Grocers. I sometimes source it straight from the farm store, which for me is about 1.5 hours away. We make a fun day trip out of it. I recognize that, depending on your location, this product may be difficult to find. You can use pasteurized milk from the grocery store,just make sure it is not ultra pasteurized. You can find a detailed discussion on the different types of milk used in cheesemaking, as well as a helpful comparison chart in my book, "Confident Cheesemaking," available on my website at www.cheese52.com Have fun with this recipe! Best, Lisa

[@martinwyke]

90 °C will completely denature your milk.

[@Cheese52]

I'm sure it would! This recipe takes the temp to 90F.