Building on the tips we share on our social media, here are a few additional pointers to help you achieve perfectly squeaky cheese curds — that classic “squick squick” with every bite.
We conducted several tests to ensure your homemade cheese curds deliver that perfect “squeak” when you bite into them. That’s why we’ve made a small adjustment to our recipe.
a. Prioritize non-homogenized milk
Milk homogenization is the process by which fat particles are forced through high pressure to break them down. This allows the fat droplets to be evenly distributed throughout the milk.
However, for cheese curd production, breaking down the fat particles is not beneficial. For best results, choose non-homogenized milk. It is often sold in glass bottles and can be identified by the layer of cream floating on top. Some dairies label it as “old-fashioned milk.” It is pasteurized, but the process is gentler and alters the milk less.
That said, this type of milk is not always easy to find and can be more expensive.
b. That’s why we recommend using a milk and cream blend:
We suggest using:
3.5 L of 0% (skim) milk
450 mL of 35% cream
Choose pure cream (with no additives) or whipping cream. This combination recreates milk with properties similar to non-homogenized milk, at a lower cost and with ingredients that are easier to find at the grocery store.
3. If none of these options are available, you can use 3.25% or 3.8% homogenized milk. Your cheese will be just as delicious, but it may not “squeak” as much when eaten.
2. Rennet
Rennet is a temperature-sensitive enzyme. Make sure it is at room temperature before diluting it in chlorine-free water. The water should also be at room temperature. This ensures your rennet remains fully active and can properly do its job in the milk!
3. Rest time
This waiting period is essential to allow the bacterial cultures and the rennet enough time to develop and properly act in the milk.
4. Turn off the heat
For cheese curds that are perfectly squeaky and moist, temperature control is key. Overheating will result in dry cheese curds.
To retain heat during resting periods, cover your pot and turn off the heat. Unless otherwise specified in the recipe, there is no need to monitor the temperature during the resting times.
5. Respect the indicated temperatures
Temperature has a significant impact on the moisture level of your cheese curds. If you exceed the temperatures indicated in the recipe, your curds will be drier and will squeak less when bitten into.
Adjust your burner heat carefully. Also, be sure to measure the temperature of the whey — not the curds.
6. The size of the curd
This tip is very important: do not cut your curds too small in steps 6 and 7 of our recipe. The more you cut them, the earlier they release whey — and the drier the final result will be. Aim for a more generous cut.
Also, be careful not to break up the curds too early in step 6:
For the first 10 minutes, instead of stirring with a spoon, gently move the pot so the curd cubes simply bump into each other. Then, start stirring very gently and cut the cubes smaller only if necessary.
7. Let your cheese rest for 12 hours before digging in
By letting your cheese rest a little before digging in, you allow the bacterial cultures to continue developing, which results in a richer and more flavorful taste!
Of course, you can snack on a few curds while you wait — but patience truly pays off!
Conclusion:
Combining these tips with our Cheese Curds & Halloumi Kit gives you everything you need to successfully make delicious cheese curds and the best homemade poutine — from start to finish.
For additional help with making mozzarella cheese, click here.
