Anyway, if you're having a get-together and cheese curds are an appetizer, the party will have a great start! So, there are two cheeses I want to learn how to make. Mozzarella for homemade pizza, and cheddar -- just for the cheese curds. (And if I ripen some cheddar cheese, well yummy too.)
Today I spent practicing making cheese curds, since I still don't have a cheese press. Note to self : "put your glasses on when reading the thermometer." I heated the milk to 80 degrees thinking I was reading 90 degrees on the thermometer. Caught it after I put in the culture. :-) This is called "practicing". I'm sure I'll get something fairly tasty......I'll have to come up with a "new name" for my cheese...lol!
|Cutting the curd. I have a very hard time making a straight cut!|
|Draining the curd. (The whey is going into my breakfast shakes.)|
|"Docmom" Cheese Curds.|
They look nothing like the ones we buy around here :-)
They do squeak
They taste pretty good. (I'd put them out for a party.)
.......but I'm going to keep practicing.