Cheese Curds

Gotta have fried cheese curds when the Packers are in the Super Bowl. Fresh cheese curds can not be found in Denver. We decided to make our own!

Steelers fans, here's one for you: Devonshire Sammies.

Ingredients
1 Pint Skim Milk
1/2 Cup Heavy Cream
1/8 Cup Lemon Juice
salt

• Combine the milk and cream,
• Heat in a saucepan over medium heat until it is about to boil, around 190 F.

• Remove the saucepan from heat.
• Allow milk to cool slightly, about two minutes.
• Add the lemon juice to the milk, gently stir to mix.

• Allow the milk mixture to cool to room temperature, this will take an hour or two.
• Line a fine mesh sieve with cheese cloth.
• Pour the milk through the cheese cloth catching the cheese curds.
• Allow liquid to drain.
• Salt to taste
• Form a ball. wrapping cheese cloth around the curd. Gently squeeze out liquid.

• Place the cheese cloth wrapped curd in between two plates.
• Set a heavy can on top of the upper place.
• Refrigerate until cheese curd is firm, occasionally dumping drained liquid. This step will take 3-5 hours.

• Remove the curd from the cheese cloth.
• Cut your fresh cheese curds into the desired sizes.
• Prepare. Cheese curds are used in different ways:
  • Battered and Fried
  • Poutine
  • Crumbed on Salads
  • Enjoyed plain
  • etc...

• To batter and fry as pictured on the first page:
  • Mix equal parts chicken broth (or beer) and flour.
  • Dip curds in batter and fry between 400 and 450 F. Be sure to use an oil with a high smoke point, such as refined peanut oil.
  • When curds float, remove and cool on a paper towel lined plate.