SuperiorBrew

Recipes 

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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Rich

Iordz

Recipes 

You just need some milk, acid (citric) and rennet to create curds.

Cookiebaggs

Recipes 

mmmmmm.....curds! The really fresh ones that "squeak" when you eat them!

Fish

Recipes 

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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Primary : Aqpflpevzrwein (scrabble edition)
Primary : pumpkin beer
Primary : Prickly Pear wine
Primary : Fruit Cider
Secondary :empty

Bottled: Wheat
On Deck: Mead

PseudoChef

Recipes 

You may be able to find fresh curds at your local organo-hippie store such as Whole Foods or Wild Oats.

zoebisch01

Recipes 

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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Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

talkingseagull

Recipes 

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.