Homemade Cheese Curd Delight

Follow our step-by-step guide on how to make Homemade Cheese Curd Delight.

1. Step 1

   To start your cheese-making adventure, pour whole milk into a sterilized pot.

2. Step 2

   For gentle heating, place this pot inside a larger pot filled with a few inches of water.

3. Step 3

   Warm the milk slowly, stirring occasionally, until it reaches a cozy 90°F (32°C).

4. Step 4

   Once it’s there, take it off the heat.

5. Step 5

   In a small bowl, mix calcium chloride with 1/4 cup of water until dissolved, then stir this into your warm milk.

6. Step 6

   Next, sprinkle the mesophilic culture over the milk’s surface and let it sit for a minute to wake up those cultures.

7. Step 7

   After a minute, give it a gentle stir for another minute, then cover the pot and let the mixture ripen for 35 minutes, allowing those flavors to develop beautifully.

8. Step 8

   While you wait, dilute the rennet in the remaining 1/4 cup of water.

9. Step 9

   After the ripening time, stir the diluted rennet into the milk mixture for exactly one minute.

10. Step 10

    Cover the pot again and let it sit undisturbed until the curd is set and a knife can cut through it cleanly, which should take about 45 minutes.

11. Step 11

    Once set, cut the curd into 1/2 to 1-inch cubes right in the pot and let it rest for 5 minutes.

12. Step 12

    Now it’s time to heat those curds! Cover them and slowly raise the temperature, stirring every 10 minutes, until they reach 98°F (37°C).

13. Step 13

    This process will take about 90 minutes.

14. Step 14

    To check if the curds are ready, squeeze them together; they should stick nicely.

15. Step 15

    Drain the curds and transfer them to a cheesecloth-lined strainer set over a pot.

16. Step 16

    Pour enough whey over the curds to create a 3-inch layer at the bottom of the pot, then let them drain for about a minute.

17. Step 17

    Cover the curds with cheesecloth and place the pot lid on top.

18. Step 18

    Keep the whey warm to maintain the curds at a cozy temperature between 112°F and 115°F (44°C and 46°C) while they drain for 10 minutes.

19. Step 19

    You’ll notice the curds starting to form a lovely slab.

20. Step 20

    Cut this slab in half, re-cover, and let it drain for another 10 minutes.

21. Step 21

    After that, flip the curds over and re-wrap them, allowing them to drain for an additional 10 minutes while keeping that warm temperature.

22. Step 22

    Cut the slab into smaller pieces and stack them inside the cloth.

23. Step 23

    Return everything to the pot, cover it up, and continue draining, flipping and rearranging the slabs every 15 minutes for about an hour.

24. Step 24

    Once the hour is up, unwrap the slabs and let them rest for a few minutes on a paper towel-lined plate.

25. Step 25

    Cut the curds into cubes and place them in a zip-top bag.

26. Step 26

    Add half of the kosher salt, shake it up to coat the curds, then add the remaining salt and give it another shake.

27. Step 27

    And there you have it—your very own homemade cheese, ready to enjoy!.