CheeseXML 1.00
Cheese curds (basic)
Ingredients
| Whole milk, not ultra-pasteurized | 2 gal |
| Calcium chloride (for pasteurized milk) | 0.5 tsp |
| C201 thermophilic culture | 1 item |
| Liquid rennet | 0.5 tsp |
| Non-iodized cheese salt | 2 tsp |
| Annatto coloring (optional) | 0.25 tsp |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Ripen at 96 °F Heat 2 gallons to 96 °F (36 °C). Add 1/2 tsp CaCl2 and one packet C201. Ripen 30 minutes. | Step code · Ripening · Temperature: 36 °C · Time: 30 min · Addition: Amount: 1 item; Rest: 2 min | |
| 2 | Add CaCl₂ Dissolve calcium chloride in clean water and stir into pasteurized milk. | Step code · Calcium correction · Addition: Amount: 0.5 tsp; Dilute in: 0.25 cup | |
| 3 | Set and cut Add 1/2 tsp single-strength rennet. Gel 6–10 minutes, firm set 18–25 minutes. Cut 3/4 inch cubes, rest 3 minutes, stir at 96 °F. | Step code · Coagulation · Temperature: 36 °C · Time: 25 min · Size: 19 mm · Addition: Amount: 0.5 tsp; Dilute in: 0.25 cup | |
| 4 | Cook to 116 °F Raise to 116 °F (47 °C) over 30 minutes, then cook 30–60 minutes until the curd squeaks. | Step code · Cooking · Temperature: 47 °C · Time: 45 min · Ramp: From: 36 °C; To: 47 °C; Duration: 30 min | |
| 5 | Drain, press, salt Hang 15–20 minutes, press under ~8 lb for 1–3 hours, break into bite-size pieces and toss with cheese salt. | Press · Pressing · Time: 2 h · Pressing: Mass: 8 lb; Duration: 15 min |
Cheese curds (basic)
Fresh cheese · Difficulty: 3
Batch scale
Scale factor:
Description
Jim Wallace’s basic cheese-curd make: 2 gallons at 96 °F with C201 thermophilic culture, cooked to 116 °F, lightly pressed, broken and salted. Eat the same day while they still squeak.
Recipe details
- Style
- Fresh cheese
- Country
- Canada
- Region
- Québec / Wisconsin snack curds
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Cow milk, Pasteurized, Not homogenized
- Milk volume
- 2 gal
- Expected yield
- 2 lb
- Yield ratio
- 0.119826 ratio
- Active time
- 150 min
- Total time
- 5 h
- Scale
- For milk volume: 2 gal
Ingredients
- Whole milk, not ultra-pasteurized — 2 gal
Role: Base milk · Kind: Whole milk
- Calcium chloride (for pasteurized milk) — 0.5 tsp
Role: Mineral · Kind: Calcium chloride · Optional: Yes
Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water before adding.
- C201 thermophilic culture — 1 item
Role: Culture · Kind: Culture
Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.
- Liquid rennet — 0.5 tsp
Role: Coagulant · Kind: Rennet
Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.
- Non-iodized cheese salt — 2 tsp (Details: Salt: Salting in curd; Iodized: No)
Role: Salt · Kind: Salt
- Annatto coloring (optional) — 0.25 tsp
Role: Adjunct · Kind: Adjunct Annatto · Optional: Yes
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Curd knife
- Slotted ladle
- Cheese hoop / mold
- Cheese press
- Follower
- Butter muslin / cheesecloth
Process
Ripen at 96 °F
Step code · Ripening
Heat 2 gallons to 96 °F (36 °C). Add 1/2 tsp CaCl2 and one packet C201. Ripen 30 minutes.
Temperature: 36 °C · Time: 30 min · Addition: Amount: 1 item; Rest: 2 min
Add CaCl₂
Step code · Calcium correction
Dissolve calcium chloride in clean water and stir into pasteurized milk.
Addition: Amount: 0.5 tsp; Dilute in: 0.25 cup
Set and cut
Step code · Coagulation
Add 1/2 tsp single-strength rennet. Gel 6–10 minutes, firm set 18–25 minutes. Cut 3/4 inch cubes, rest 3 minutes, stir at 96 °F.
Temperature: 36 °C · Time: 25 min · Size: 19 mm · Addition: Amount: 0.5 tsp; Dilute in: 0.25 cup
Cook to 116 °F
Step code · Cooking
Raise to 116 °F (47 °C) over 30 minutes, then cook 30–60 minutes until the curd squeaks.
Temperature: 47 °C · Time: 45 min · Ramp: From: 36 °C; To: 47 °C; Duration: 30 min
Drain, press, salt
Press · Pressing
Hang 15–20 minutes, press under ~8 lb for 1–3 hours, break into bite-size pieces and toss with cheese salt.
Time: 2 h · Pressing: Mass: 8 lb; Duration: 15 min
Also known as
Squeaky curds
Storage
Temperature: 4 °C; Shelf life: 5 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: Cheese Curds Recipe (Basic); Creator: Jim Wallace / New England Cheesemaking Supply; Year: 2023; URL: https://cheesemaking.com/products/cheese-curds-recipe
Tags
Tag: For beginners; Tag: Ready the same day; Tag: Vegetarian