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Home Brew Forums > Food and Beverage > Cooking & Pairing > Curds
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Old 01-31-2008, 04:25 AM   #1
SuperiorBrew
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Default Curds

I take if you want cheese curds you take a cheddar recipe and after you get to the curd stage you just dont mold them, you let them air dry till they are firm? Is there any special steps I am missing?

First thing SWMBO said when she saw the cheese making kit was "we can make curds?"

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Old 01-31-2008, 04:30 AM   #2
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You just need some milk, acid (citric) and rennet to create curds.

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Old 01-31-2008, 05:04 AM   #3
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mmmmmm.....curds! The really fresh ones that "squeak" when you eat them!

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Old 01-31-2008, 05:25 AM   #4
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I haven't made them but I have asked around and what I was told was to follow a cheddar recipe and cook them for a little longer (until they squeak) and then salt them and dry.

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Old 01-31-2008, 04:13 PM   #5
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You may be able to find fresh curds at your local organo-hippie store such as Whole Foods or Wild Oats.

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Old 01-31-2008, 04:31 PM   #6
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Quote:
Originally Posted by SuperiorBrew
I take if you want cheese curds you take a cheddar recipe and after you get to the curd stage you just dont mold them, you let them air dry till they are firm? Is there any special steps I am missing?

First thing SWMBO said when she saw the cheese making kit was "we can make curds?"

Well yeah that's about it. . And for 'eatin' curds you want the cheddar recipe as it will give you the right texture.
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Old 03-20-2008, 08:27 PM   #7
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Quote:
Originally Posted by SuperiorBrew
I take if you want cheese curds you take a cheddar recipe and after you get to the curd stage you just dont mold them, you let them air dry till they are firm? Is there any special steps I am missing?

First thing SWMBO said when she saw the cheese making kit was "we can make curds?"
yeah, that's the deal. I noticed in the cheeses that I have made that the ones that are warmed to higher temperatures have tighter smaller curds.
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