Cheese Curds
Cheese Curds
Table of Contents
Cheese curds are the ultimate cheese delight! These ooey-gooey, bite-sized treats will disappear in no time. This simple cheese curd recipe is a breeze to prepare and tastes amazing when paired with homemade ranch dressing.
Difference Between Cheese and Cheese Curds
You might be wondering about the difference between cheese and cheese curds, especially if you’re not from the Midwest, where they are common at fairs and bars.
When milk is heated, it curdles, creating curds during the cheese-making process. These curds are the bits of cheddar (either white or orange) that don’t end up in the aging mold. A bit of salt is added for that signature squeak. Because of their freshness, they are best enjoyed within a day and can be tough to find outside cheese factories.
What’s the Best Cheese to Make Cheese Curds?
The freshest cheese is the best choice. Look for local cheesemakers or farmers markets for top-quality options. If that’s not possible, check the label for production dates. You can also reach out to a cheesemaker for direct delivery.
The best cheese for fried is typically cheddar or white cheddar, which is what I used.
How to Store leftovers
For the best taste, enjoy fresh, but if you have leftovers, store them in an airtight container in the fridge. They’ll stay good for 2-3 days. To regain their crispness, reheat them in the oven at a low temperature.
Tips to make the perfect deep-fried cheese curds
1-Watch the Oil :
Ensure the oil in the pan is deep enough to fully cover the curds at all times.
2-The Batter :
This batter is milk-based, made by mixing a room-temperature egg with buttermilk, flour, garlic salt, and baking soda. For a beer-based version, substitute the buttermilk with 1½ cups of your favorite beer, keeping in mind that the beer’s flavor will influence the batter. You can also spice it up by adding ½ teaspoon of cayenne pepper. Since the batter contains raw egg, it’s best to use it the same day and not store it for later.
Cheese Curds
Ingredients
- 2 pounds cheese curds
- 1 ½ cups buttermilk
- 1 ½ cups 187.5 g all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons garlic salt
- 1 large egg room temperature
- 1 ½ quarts canola oil or more depending on the size of your pan
Instructions
- Heat oil to 375 °F. Use a thermometer to continually monitor the heat of the oil.
- Whisk together buttermilk, flour, baking soda, garlic salt, and egg until smooth.
- Coat 8-10 cheese curds with batter.
- One at a time, add the batter covered cheese curds into the oil. Cook for several seconds, until golden brown and then remove and drain on a paper towel. Repeat with remaining cheese curds.
