Bushra Griffith
Squeaky cheese curds are a fresh and simple version of cheddar cheese that hasn't been pressed or aged. The squeakiness comes from the cheese's rubbery texture, which changes and is lost after a few days of aging. Squeaky cheese curds are best served and eaten right away, but they can also be stored in the refrigerator and used within four weeks. They can be eaten as a snack or melted over pizza or lasagna. Squeaky cheese curds can be made at home with a simple recipe, but it is not a beginner-friendly recipe and requires basic knowledge of cheesemaking, the necessary ingredients, and how to sanitize.
| Characteristics | Values |
|---|---|
| Type of Cheese | Cheddar |
| Texture | Rubbery |
| Taste | Mild |
| Shelf Life | 5 days |
| Best Served | Fresh |
| Best Eaten With | French Fries and Gravy |
| Best Eaten As | Melted on Pizza or Lasagna |
| Preparation Time | 1 hour |
| Preparation Method | Heating |
| Preparation Equipment | Double Boiler, Colander, Cheesecloth, Thermometer |
| Milk Type | Non-homogenized |
| Milk Pasteurization | Raw, Pasteurized, or VAT-Pasteurized |
| Culture | Mesophilic |
Explore related products
What You'll Learn
How to make squeaky cheese curds at home
Squeaky cheese curds are cooked cheddar-style cheese that hasn't been fully pressed and aged. They are perfect as a snack or for melting on pizza or poutine.
Ingredients:
- 2 gallons of raw whole milk
- 1/2 teaspoon of calcium chloride
- 1/4-1/2 teaspoon of annatto cheese colouring (optional)
- 1/4 teaspoon of liquid rennet (single-strength, vegetarian, or crushed)
- 1 pack of C201 Thermophilic Culture
- Salt
Utensils:
- 2 large stainless steel pots (approximately 3- and 4-gallon) with lids, sized so that the smaller one can be nested in the larger one
- Stainless steel or plastic colander, of a size that can be suspended across the smaller of the two stainless steel pots
- Cheesecloth
- Thermometer
- Measuring spoons
- Clean ziplock bags for storing
Steps:
- Bring 2 gallons of milk up to a temperature of 96°F.
- Once the milk reaches 96°F, set a timer for 90 minutes.
- If you want more colour in your curds, add 1/4-1/2 teaspoon of annatto cheese colouring at this point.
- Add 1/2 teaspoon of calcium chloride to the milk along with a pack of C201 Thermophilic Culture.
- Dissolve 1/4 teaspoon of liquid rennet in 2 tablespoons of water.
- After 90 minutes, use a knife to check for a clean break in the curd. Your knife should cut through cleanly, with the curd keeping its shape after you pull the knife away. If it doesn't cut through cleanly, wait another 10 minutes and re-test.
- Once you have a clean break, cut the curds into 1/2-inch cubes. Cut a vertical column in one direction, then rotate the pot and make another set of cuts perpendicular to the first set. Then cut diagonally in 1/2-inch segments, criss-crossing the first pair of cuts.
- Put the cover back on and wait for five minutes.
- Place the pieces of curd back in the warm colander and sprinkle with half the salt. Stir with your hands or a spoon for a few minutes.
- Cover and let set for 5 to 10 minutes, then add the rest of the salt and stir well.
- As a last step, put the salty curds back into the colander over the pot, with the heat off. Cover with a tea towel and leave them for 12 hours to drain. This is the step that makes them squeaky.
- Store the curds in clean ziplock bags and put them in the fridge. They should be good for up to 2 weeks, but they are best eaten fresh as they lose their squeakiness with time.
Tips:
- Squeaky cheese curds are best when served and eaten right away, so they don't need to go through ageing or waxing.
- The milk used for cheesemaking should be non-homogenized. If you're using homogenized milk, add calcium chloride.
- Lengthening the initial ripening time can improve acidity.
- To make the flipping process easier, wrap the cheese curds in two layers of cheesecloth.
Cooking Rice with Cheese: A Quick, Easy Meal
You may want to see also
How to store squeaky cheese
Squeaky cheese, also known as cheese curds, is best eaten fresh. It is recommended to consume cheese curds immediately after making them to enjoy the signature squeakiness. However, if you need to store them, there are a few options to consider.
Firstly, refrigeration is an option, but it is important to note that refrigeration will cause the cheese curds to lose their squeak within a day or so. Refrigeration can extend the shelf life of cheese curds to about three weeks. If you don't mind the loss of squeakiness, refrigeration is a good option to keep the cheese curds edible for a longer period.
Freezing is another option for long-term storage. Freezing cheese curds can make them last for up to four months. This method is suitable if you don't plan to consume the cheese curds for several weeks or months and are not concerned about preserving the squeakiness.
To maintain the squeakiness of cheese curds, storing them at room temperature is recommended. Keeping cheese curds at room temperature can preserve the squeak, but it may only last for a day or two. This method is best if you plan to consume the cheese curds soon after purchase or preparation and want to enjoy the signature squeak.
Additionally, the type of packaging can impact the shelf life of cheese curds. Storing them in clean ziplock bags or airtight containers can help maintain freshness and prevent premature drying.
It is worth noting that the exact storage duration may vary depending on the ingredients used to make the cheese curds, such as the amount of rennet or acid levels. The squeakiness of cheese curds is caused by the firm protein structure, which breaks down over time due to the acid in the cheese. Therefore, the squeakiness may fade even with proper storage, and consuming the cheese curds as soon as possible after making them is ideal.
Cooking with Portuguese Cheese: A Tasty Guide
You may want to see also
How to cook with squeaky cheese: melting it over pizza or lasagne
Squeaky cheese is not exactly a type of cheese but rather a young cheddar cheese with a rubbery texture that makes a squeaking sound when you bite into it. It is also known as cheese curds, which are heated milk curds obtained during the cheese-making process of hard cheeses like cheddar.
Squeaky cheese is best enjoyed fresh, as it loses its "squeakiness" with each day of aging. It can be eaten as a snack, combined with other foods, or melted over pizza or lasagna.
Melting Squeaky Cheese on Pizza
When melting squeaky cheese on pizza, there are a few things to consider to ensure the cheese melts without burning the crust:
- Allow the cheese to come to room temperature before placing it on the pizza.
- If using fresh mozzarella, tear it into chunks to increase the surface area, which will help it melt faster.
- Reduce the number of toppings, especially those that release water (like fresh tomatoes and onions) during cooking, as this can prevent the cheese from melting properly.
- If using watery toppings, pat them dry or blot them on paper towels before adding them to the pizza.
- Adjust the oven temperature. If the oven temperature is too high, it can burn the crust before the cheese has a chance to melt. Try turning down the heat or moving the pizza closer to the flame to speed up melting.
Melting Squeaky Cheese on Lasagna
When making a cheese lasagna, the key to a rich, creamy, and cheesy result is in the blend of cheeses used. While ricotta is a staple, it can be combined with mascarpone to create an even creamier and complementary filling. Other cheeses that work well in lasagna include mozzarella, parmesan, and fontina. Fontina cheese, in particular, melts beautifully and can be substituted with provolone for a milder taste.
Mac & Cheese: Nuwave Oven Style
You may want to see also
Explore related products
How to cook with squeaky cheese: adding it to poutine
Squeaky cheese is not exactly cheese itself but is a young cheddar cheese with a rubbery texture that makes a squeaking sound when you bite into it. It is a favourite snack for many turophiles. It is also known as cheese curds.
Squeaky cheese curds can be made at home and added to poutine. Poutine is a Canadian dish made with deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together. To make poutine, prepare the gravy first. In a small bowl, dissolve cornstarch in water and set aside. In a large saucepan, melt butter. Add flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown. Add beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about half the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste.
Next, prepare the fries. Add your fries to 300°F oil and cook for 5-8 minutes, just until the potatoes start to cook but are not yet browned. Remove the potatoes from the oil and scatter them on a wire rack. Increase the oil temperature to 375°F. Once the oil is heated to that temperature, return the potatoes to the fryer and cook until the potatoes are golden brown. Remove to a paper towel-lined bowl.
Finally, add the cheese curds. Place the fried or baked fries in a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and, using tongs, toss the fries in the gravy. Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.
Mac and Cheese: Instant Pot Style
You may want to see also
How to cook with squeaky cheese: grilling it with cranberry jam
Squeaky cheese, or cheese curds, is not a type of cheese per se, but rather a young cheddar cheese that has a rubbery texture and makes a squeaking sound when you bite into it. It is made from raw whole milk, and the process is quite straightforward. The milk is heated and curdled, and the curds are then separated and drained. The curds are cut into small pieces and left to heal. Finally, they are salted and stored in the fridge, where they will keep for up to five days, although they are best eaten immediately.
To grill squeaky cheese with cranberry jam, you can follow a similar process to making a grilled cheese sandwich. First, spread butter on one side of each slice of bread. Flip half of the slices over and spread cranberry jam on the non-buttered side. You can use store-bought cranberry jam or make your own by cooking down cranberries with sugar and water. Then, place slices of squeaky cheese on top of the cranberry jam and add a pinch of flakey salt, if desired. Top each sandwich with the remaining slices of bread, buttered-side up.
Heat a large skillet over medium-low heat and place the sandwiches in the pan. Cook for 3-5 minutes on each side, or until the bread is golden brown and the cheese is melted. You can also bake the sandwiches in the oven at 400°F for 5-7 minutes on each side. Serve immediately.
If you want to get creative, you can add other ingredients to your grilled cheese sandwich, such as sliced meat, bacon, or prosciutto. You can also experiment with different types of bread, such as sourdough or homemade crusty bread.
The Perfect Thin Philly Cheese Steak: A Step-by-Step Guide
You may want to see also
Frequently asked questions
Squeaky cheese is not exactly cheese itself, but if I’d have to say, it’s a young cheddar cheese. It got its name due to its rubbery texture that makes a squeaking sound when you bite on it.
The recipe for squeaky cheese curds is quite straightforward. You don’t need any special cooking skills or unusual equipment. Everything you need is available in the nearest grocery store, or maybe even in your fridge already.
You will need raw whole milk, liquid rennet, calcium chloride, and water. You will also need cheesecloth, a colander, a pot, and ziplock bags.
First, boil water in a pot on the stove and submerge your cheesecloth for at least a minute. Then, use sanitized tongs to take it out and stretch it over your colander. Next, add your ingredients to the pot and follow the recipe's instructions. Once you have reached 110 F, maintain the temperature and continue stirring every 5 minutes for another 30 minutes. The curds will have cooked for a total of 1 hour. Line a strainer with butter muslin and pour the curds and whey into it. Hang the curd in the butter muslin and allow it to drain for 30 minutes. Twist the muslin tight, then press the cheese with 8 lbs of weight for 2-3 hours. At that point, the curds will have knit into one solid mass. Break them up with your fingers and sprinkle on the salt. The curds will be “squeaky” for the first few hours.
Squeaky cheese is often used in poutine, which is a dish consisting of french fries, squeaky cheddar curds, and gravy. You can also melt them over a pizza or lasagna, or deep fry them and serve with homemade ranch dressing.
