REAL WISCONSIN FRIED CHEESE CURDS
Real Wisconsin fried cheese curds!
Provided by Markg238
Categories Appetizers and Snacks Cheese
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.
Nutrition Facts : Calories 370.3 calories, Carbohydrate 7.3 g, Cholesterol 83.1 mg, Fat 30.6 g, Fiber 0.2 g, Protein 15.9 g, SaturatedFat 13.6 g, Sodium 436 mg, Sugar 0.5 g
HOMEMADE CHEESE CURDS
Generally, if the need for poutine is strong, you'd stock up on fresh cheese curds at the store. But since many of my viewers don't live near such stores, I decided to take one for the team and show you how to make your own. Is it worth all the effort? Well, fried cheese curds are a very nice treat, and having a cube of fresh cheese to pop into your mouth any time you get the urge is pretty sweet. And, of course, your poutine will thank you. You can serve these immediately or cover with a cheesecloth and let sit for 12 hours for a tangier flavor.
Provided by Chef John
Categories Appetizers and Snacks
Time 4h50m
Yield 16
Number Of Ingredients 6
Steps:
- Pour milk into a sterilized pot. Place pot into a larger pot filled with a few inches of water. Heat milk, stirring occasionally, to 90 degrees F (32 degrees C). Remove from heat.
- Dissolve calcium chloride in 1/4 cup water; stir into the milk. Sprinkle mesophilic culture over the surface of the milk. Let sit for 1 minute, then stir gently for 1 minute. Cover and let culture ripen for 35 minutes.
- Dilute rennet with 1/4 cup water. Stir rennet into the milk mixture for exactly 1 minute. Cover again and let sit until a knife can cut cleanly through the curd, about 45 minutes. Cut curd into 1/2- to 1-inch cubes directly in the pot. Let sit for 5 minutes.
- Cover curds and heat, stirring every 10 minutes, to 98 degrees F (37 degrees C), about 90 minutes. Squeeze curds together to check if they stick. Drain curds and transfer to a cheesecloth-lined strainer set inside a pot.
- Pour enough whey over the curds to reach about 3 inches at the bottom of the pot. Let drain for about 1 minute. Cover with cheesecloth and the pot lid. Heat the whey below to keep curds between 112 and 115 degrees F (44 and 46 degrees C); let drain for 10 minutes. Curds will stick together to form a slab. Cut slab in half, re-cover, and let drain for 10 minutes.
- Flip curds over and re-wrap. Drain for 10 minutes more, keeping the temperature still between 112 and 115 degrees F (44 and 46 degrees C). Cut the slab into smaller slabs and stack them inside the cloth. Return to the pot and cover. Continue draining, flipping and rearranging the slabs every 15 minutes at the same steady temperature, about 1 hour total.
- Unwrap the slabs and let them rest for a few minutes on a paper towel-lined plate. Cut into cubes and place curds in a zip-top bag. Add 1/2 of the salt; shake to coat. Add remaining salt and repeat.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 11 g, Cholesterol 24.4 mg, Fat 7.9 g, Protein 7.9 g, SaturatedFat 4.6 g, Sodium 217.8 mg, Sugar 11 g
FRIED CHEESE CURDS
Steps:
- In a medium bowl, mix the flour, baking powder and salt. Stir in the club soda and mix until smooth. Add the cheese curds to the batter and coat thoroughly.
- Heat the oil in a large, heavy skillet or heavy-bottomed pot over medium heat until a deep-frying thermometer inserted in the oil reads 360 degrees F. Fry the cheese curds for about 1 minute, turning halfway through. Drain on paper towels. Serve the fried cheese curds with marinara or your favorite dipping sauce.
DEEP FRIED CHEESE CURDS
Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs. They look like little balls of popcorn and taste like cheese! Use up to 2 pounds of cheese curds with this recipe.
Provided by Janet
Categories Appetizers and Snacks Cheese
Time 11m
Yield 24
Number Of Ingredients 7
Steps:
- In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter.
- Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 4.5 g, Cholesterol 35.8 mg, Fat 10.5 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 4.7 g, Sodium 196.4 mg, Sugar 0.4 g
BAKED WISCONSIN CHEESE CURDS
I saw several recipes for fried cheese curds and baked cheese sticks. I searched for baked cheese curd recipes and found none, so I combined the two ideas and developed this recipe. After trying many variations of frying and baking cheese curds, I believe the keys to success are double breading, freezing before cooking and spraying with oil. I also pulled this off at a tailgate on the grill!
Provided by Chef Bob 99
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In three trays set up a breading station, the first with flour (seasoned with salt and pepper), the second with eggs and milk (well beaten and seasoned with salt and pepper), and the third with bread crumbs (I use 1 box Progresso Italian seasoned panko bread crumbs).
- Working with a dry hand and a wet hand, move the curds through the three stations, flour first, egg wash second, bread crumbs third, back to egg wash and finally through the bread crumbs. This will double bread the cheese. The goal is to completely cover the cheese with the breading, and it does get messy.
- Place breaded cheese on a wax paper lined cookie sheet.
- After all cheese is breaded, place the cookie sheet in the freezer until the curds set up. I like to freeze for a minimum of four hours. After they have set up you can store in a freezer storage bag.
- When ready to cook, preheat oven to 400 degrees.
- Spray each cheese curd with cooking spray and place on a parchment paper lined cookie sheet.
- Cook for 15-20 minutes until brown and maybe one or two start to leak.
- Serve with marinara sauce.
Nutrition Facts : Calories 421.4, Fat 8.7, SaturatedFat 2.6, Cholesterol 187.7, Sodium 2293.6, Carbohydrate 66, Fiber 3.9, Sugar 3.7, Protein 18.3
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- 1. Pour the milk into a large stockpot set over medium heat. Sprinkle the mesophilic culture on top. Add the calcium chloride mixture, stirring constantly to incorporate.
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