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Cheese Curds Recipe (Traditional)

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Somewhere along the line, it was discovered that fresh cheese curds made a great snack, yum!

Wisconsin has become famous for fresh curds spiced with herbs and peppers or plain. These have even morphed into beer battered and deep fried curds that are very popular during the late fall.

And let's not forget Quebec where Poutine (cheese curds on fries with gravy) can be found around every corner.

  • Yield2 pounds
  • Agingtime none
  • Skill Levelintermediate
  • Author


  • 2 Gallons of Milk (Not UltraPasteurized)
  • 1/2 tsp Calcium Chloride (for pasteurized milk)
  • 1/8 tsp MD 88 Mesophilic Culture
  • 1/8 tsp TA 61 Thermophilic Culture
  • 1/2 tsp (2.5 ml) Single Strength Liquid Rennet (3/8 tsp for raw milk)
  • Cheese Salt
  • Spices or Herbs (optional for flavoring)