Cooking Cheese Curds: How Long Does It Take?

Cheese curds are a beloved snack, often consumed straight out of the bag or deep-fried with a tangy aioli. They are best enjoyed fresh, as they tend to lose their iconic squeak after a few days. To retain their freshness, cheese curds can be frozen for up to four months. When it comes to cooking cheese curds, the frying time varies depending on the desired level of dryness. Typically, frying cheese curds takes around 1-2 minutes in hot oil until they turn golden brown.

How long to cook cheese curds

Deep-fried cheese curds

Ingredients

• 2 quarts/1 gallon of corn oil for frying
• 1 cup all-purpose flour
• 2 pounds cheese curds, broken apart
• Beer
• Milk
• Eggs
• Salt

Method

• Whisk together flour, beer, milk, eggs, and salt 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 a wire strainer.
• Shake the curds a time or two to remove excess batter.
• Heat corn oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
• Deep fry the curds in hot oil until golden brown, which should take 1 or 2 minutes.
• Drain on paper towels and serve hot.

Tips

• Cheese curds are best eaten fresh. They will lose their "squeak" after being refrigerated or frozen.
• If you want to reheat refrigerated cheese curds, a few seconds in the microwave or a few minutes in hot water will bring back the squeak.
• If you have leftover fried cheese curds, you can reheat them in an air fryer at 350 degrees Fahrenheit for 5-8 minutes, or in the oven at 400 degrees Fahrenheit for the same amount of time.

How long to cook cheese curds in the oven

Cheese curds are a delicious snack, side, or appetizer, and cooking them in the oven is a great way to go about preparing them. Here is a step-by-step guide on how to cook cheese curds in the oven, including how long they typically take to cook.

Preparation

Firstly, gather your ingredients. You will need cheese curds, of course, as well as some form of batter. A simple batter can be made by whisking together flour, buttermilk, baking soda, garlic salt, and an egg. You can also add other spices and seasonings to taste. For example, you might include some cayenne pepper for a spicier kick. Alternatively, you could use a beer-based batter, where you swap out the buttermilk for beer.

Cooking

Preheat your oven to 375°F. While the oven is heating up, coat your cheese curds in the batter. You can do this by dipping them or tossing them in a bowl. Make sure each curd is evenly and thoroughly coated. You can also freeze the coated curds for 30-60 minutes before cooking to give yourself a better chance of achieving the ideal melt.

Once your oven is preheated and your curds are coated and/or frozen, it's time to cook them. Place the curds on a baking sheet and put them in the oven. The amount of time you cook them will depend on your desired level of melt and crispiness, but typically they will take around 1-2 minutes in the oven. Keep a close eye on them, as they can go from perfectly melted to completely melted down in a matter of seconds!

Serving

Once your cheese curds are cooked to your liking, remove them from the oven and serve them hot. They go great with a variety of dips, such as homemade ranch dressing. Enjoy!

How to make cheese curds at home

Cheese curds are best enjoyed fresh, as they lose their "squeak" within a few days of being made. If you want to experience the iconic squeak of fresh cheese curds, you'll need to make them at home. Here's a step-by-step guide on how to make cheese curds in the comfort of your kitchen.

Ingredients and Equipment:

• 2 gallons of whole pasteurized cow or goat milk (not ultra-pasteurized)
• 2 ounces of buttermilk or 1 packet of mesophilic culture blend
• 1/8 teaspoon of mesophilic culture blend (optional)
• 3/8 teaspoon of calcium chloride diluted in 1/8 cup of cool, non-chlorinated water (optional)
• 1/2 tablet of vegetarian rennet or 1/2 teaspoon of single-strength liquid rennet, diluted in 1/4 cup of cool, non-chlorinated water
• 1-2 tablespoons of kosher salt
• 2 large stainless steel pots (3- and 4-gallon) with lids, allowing one to be nested in the other
• Perforated ladle or large spoon for stirring
• Long spatula or knife for cutting curds
• Stainless steel or plastic colander, sized to be suspended over the smaller pot
• Cutting board and knife
• 2 gallon-size ziplock bags

Step 1: Clean and Sterilize Your Equipment

Sanitation is crucial in cheesemaking. Ensure your equipment and work area are clean and sanitized. You can use boiling water to sterilize utensils.

Step 2: Heat or "Ripen" the Milk

In the smaller pot, warm 2 gallons of milk to 90°F (32°C). Once the desired temperature is reached, add the culture. Cover the pot and maintain the temperature at 90°F for 1 hour.

Step 3: Coagulate the Milk with Rennet

If you're using calcium chloride, add it now by pouring it onto the ladle and stirring well. Then, add the rennet mixture by pouring it over the perforated ladle, allowing it to splatter across the milk's surface. Stir the mixture up and down, not round and round, for 1 minute. Afterward, hold the ladle or spoon at the top of the milk to still its movement. Cover the pot and let it set quietly for about 45 minutes.

Step 4: Cut the Curd

Before cutting the curd, check for a "clean break." Create a slit in the curd with a knife, then insert the flat side of the knife and lift the curd at the slit's end. If the curd is ready, the slit will continue to open, creating a clean-edged cut. Now, cut the curd into 3/8- to 1/2-inch pieces. First, make vertical columns, then turn the knife and create diagonal cuts down through the top toward the sides. The pieces may not be uniform, but try to get them as close to even as possible. Let the cut curds set, covered, at 90°F for 5 minutes.

Step 5: Cook the Curd

Gently stir the curds from the top down with a spoon or ladle. If you encounter large pieces, cut them into smaller ones. Gradually increase the temperature to reach 100-102°F (38-39°C) over 30 minutes. Maintain this temperature while continuing to stir for 30 to 45 minutes. The curds should feel springy and have an even texture when broken open. If you're using a pH meter, aim for a pH of 6.2 to 6.10.

Step 6: Drain and Mold the Curds

Let the curds settle for about 5 minutes, then gently press them to the bottom of the pot with your hands to form a solid mass. This may take a few minutes. Scoop out the mass, place it in the colander, and position the colander in the pot. Ensure the colander sits well above the whey level. If it doesn't, remove some whey. Insert a thermometer into the curd and keep it at approximately 98°F (37°C). Cover and let the curds rest for 15 minutes to knit together.

Step 7: Cheddar the Curds

Cut the slab of curd into two pieces and stack them on top of each other. Cover and let the pieces set for 15 minutes. Restack by flipping the pieces and moving the bottom piece to the top. Double up two ziplock bags and fill the inside bag with about 1 1/2 quarts of water at 98°F (37°C). Place this on top of the stacked slabs to remove excess whey and achieve the desired texture. Repeat the restacking process every 15 minutes for a total of 2 hours (about eight flips). Check the texture of the curd; when torn, it should resemble a cooked chicken breast.

Step 8: Slice the Curds

Place the curd pieces on a cutting board and cut them into 1-inch-wide strips, then cut these strips crosswise into 2-inch-long pieces. Return the curd pieces to the warm colander and sprinkle with half the salt. Stir with your hands or a spoon for a few minutes, then cover and let set for 5 to 10 minutes. This allows the salt to absorb and releases more whey. After 10 minutes, add the remaining salt and stir well.

Step 9: Enjoy Your Homemade Cheese Curds!

Let the curds cool to room temperature, stirring occasionally to ensure even salt absorption. Once you no longer see any salt, your cheese curds are ready to eat! Store them in a bag in the fridge, where they will keep for a couple of weeks, although they will lose their squeak within a day or so. You can also freeze them for future use.

How long do cheese curds last in the fridge?

Cheese curds are best eaten fresh, ideally within 3 days of being made. This is because, after 3 days, they lose their iconic "squeak" and are left with a regular cheese texture. However, they are still safe to eat and retain their flavour for up to 3 weeks if stored in the refrigerator.

If you want to keep your cheese curds for longer than 3 weeks, freezing them is a good option. Frozen cheese curds can last for up to 4 months. However, freezing will also cause them to lose their squeak and freshness.

It is not recommended to leave cheese curds unrefrigerated for more than 24 hours, as this can cause them to spoil.

To summarise, the storage methods and shelf life of cheese curds are as follows:

• Fresh (un-refrigerated): 24 hours
• Refrigerated: up to 3 weeks
• Frozen: up to 4 months

How to reheat cheese curds

Cheese curds are best enjoyed fresh, but if you have any leftovers, you can reheat them in an air fryer or oven. Here's how to do it:

Reheating Cheese Curds in an Air Fryer:

Place the leftover cheese curds in the air fryer basket and reheat them at 350 degrees Fahrenheit for 5 to 8 minutes. This will give you warm, crispy cheese curds without making them greasy.

Reheating Cheese Curds in the Oven:

Preheat your oven to 400 degrees Fahrenheit. Place the cheese curds on a baking sheet or in an oven-safe dish and reheat for 5 to 8 minutes. This method is ideal if you're reheating a large batch of cheese curds.

Reheating Frozen Cheese Curds:

If your cheese curds are frozen, you can thaw them in the refrigerator before reheating. This will help ensure they heat through evenly. However, if you're in a hurry, you can place the sealed package of frozen cheese curds in a sink filled with hot water. Let them sit for a few minutes, then enjoy!

Tips for Reheating Cheese Curds:

• If you're reheating deep-fried cheese curds, ensure they are completely cooled before storing them. Otherwise, they may become soggy.
• For a quick fix, you can pop the cheese curds in the microwave for 3 to 5 seconds to restore the iconic squeakiness associated with fresh cheese curds. However, be cautious, as a few seconds too long can turn your curds into a melted mess.
• If you're reheating frozen cheese curds, let them thaw completely before reheating, as cooking them from frozen may impact their texture.

Frequently asked questions