Frederic Melton
Cheese curds are a delicious snack, perfect for those who are gluten intolerant and are following a low-carb diet. They are also a key ingredient in the Canadian dish poutine. In Australia, cheese curds can be purchased from Pure Dairy, which sources its cheese curds from Wisconsin, or made at home. Homemade cheese curds can be made by heating milk, adding vinegar, and straining the mixture through cheesecloth. However, the homemade variety will not have the same squeakiness as the kind you can buy from a cheese factory.
| Characteristics | Values |
|---|---|
| Cheese curds brand | Pure Dairy |
| Cheese curds source | Wisconsin |
| Type of freezing | IQF (Individually Quick Frozen) |
| Flavour | Salty, cheddar-like |
| Texture | Squeaky |
| Additives and preservatives | None |
| Availability | Wholesale food service distributors |
| Buying options | Bulk |
| Storage | Can be refrigerated |
| Shelf life | 7 months |
| Preparation | Can be fried or crumbed |
| Nutritional value | High in calcium and protein, no added sugars, no carbs, zero trans fat and gluten-free |
| Homemade cheese curds | Can be made at home using milk, vinegar, and cheese cloth |
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What You'll Learn
Pure Dairy Cheese Curds
You can buy Pure Dairy Cheese Curds in bulk at wholesale prices. They are frozen using IQF technology, guaranteeing freshness and squeakiness in every bite. The freezing and packaging enable the end-user to better control portion sizes and reduce waste, even when bought in bulk. These cheese curds have a shelf life of 7 months and can be easily refrigerated.
You can contact the Pure Dairy head office to find out if your wholesale distributor stocks Pure Dairy Cheese Curds. They do not sell their IQF cheese curds online. However, they can be purchased through wholesale food service distributors across Australia.
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Wholesale food distributors
Cheese curds are an essential part of the cheese-making process and are made from the freshest pasteurised milk. They have a slightly rubbery texture and squeak when you bite into them due to the air trapped inside.
If you're looking to buy cheese curds in Australia, you can purchase them from wholesale food distributors such as Pure Dairy. Pure Dairy sells IQF (Individually Quick Frozen) cheese curds in bulk to food service distributors and venues across Australia. Their cheese curds are sourced from Wisconsin, which is famous for its cheese curds. The quick freezing technology used by Pure Dairy helps to preserve the flavour, texture, and nutritional value of the cheese curds, ensuring freshness and prolonging their life.
Another option for wholesale cheese curds is Alexandrina Cheese Company. They produce fresh, unmatured Cheddar curds using a traditional cheddaring method, which gives the cheese its characteristic mild, salty, and savoury flavour, as well as its unique squeaky texture.
Additionally, you may be able to find cheese curds at your local market or small grocery store, or you can contact small family dairies to inquire about their availability.
For those looking for smaller quantities, USAFoods offers cheese curds in 400g packages through their click-and-collect service.
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Making cheese curds at home
Cheese curds are a main ingredient in poutine, a traditional Canadian dish. They are essentially fresh cheese solids before they have been pressed or aged. They have the same firmness as cheese but with a springy, rubbery texture. Fresh curds squeak against the teeth when bitten into, which is their defining characteristic due to the air trapped inside.
- Start out by bringing 2 gallons of milk up to a temperature of 96°F.
- Once the milk is at 96°F, set a timer for 90 minutes and proceed with the recipe.
- Optional: If you want more colour in the curds, add 1/4-1/2 tsp of annatto cheese colouring at this point.
- Next, 1/2 tsp of Calcium Chloride is measured out and added to the milk along with a pack of C201 Thermophilic Culture.
- Keep the milk at 96°F to culture (ripen) for 30 minutes.
- Measure out 1/2 tsp of single-strength Liquid Rennet and add this to 1/4 cup of cool water.
- Add and stir the milk gently for about 30 seconds.
- Cover the curds and heat, stirring every 10 minutes, to 98°F (37°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°F (44 and 46°C); let drain for 10 minutes.
- Curds will stick together to form a slab.
- 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.
- Break the curd mass into bite-sized pieces and toss with a bit of salt.
- You can serve these immediately or cover with a cheesecloth and let sit for 12 hours for a tangier flavor.
Alternatively, you can make cheese curds by heating some milk, adding a little vinegar, and straining it through some cheesecloth. Compress the cloth to squeeze out as much whey as you can.
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Cheese curds for poutine
Cheese curds are a delicious snack, perfect for adding to poutine, and can be purchased or made at home in Australia.
Purchasing Cheese Curds
Cheese curds can be purchased from Pure Dairy, which sources its cheese curds from Wisconsin, famous for its cheese curds. They are sold in 2kg bags and are individually quick-frozen (IQF) to preserve their taste, texture, and nutritional value. Pure Dairy sells its cheese curds to wholesale food distributors around Australia, so you can contact them to find out if your local wholesale distributor stocks their product.
Making Cheese Curds at Home
If you want to make your own cheese curds, you will need some specialised equipment, including a brine tank, milk taxi, and churner. You can find second-hand equipment or purchase new equipment from Cheese Kettle, which can be customised to fit your needs.
To make cheese curds, you will need the following ingredients:
- Milk
- Mesophilic culture
- Rennet
- Calcium chloride (if using homogenized milk)
- Filtered water (if using homogenized milk)
The process for making cheese curds is as follows:
- Heat the milk to 31°C (88°F) using low heat or a water bath.
- Remove the milk from the heat and sprinkle the mesophilic culture on the surface. Allow it to rehydrate for 5 minutes.
- Stir the milk gently with steady up-and-down motions.
- Cover the pot and allow the milk to ripen for 45 minutes, maintaining the temperature at 31°C (88°F).
- Add the rennet and stir well with up-and-down motions.
- Cover the pot and let the curds settle at the bottom.
- Line a colander with cheesecloth or butter muslin and place it over a large clean bucket or bowl.
- Pour the curds into the colander and allow them to drain for 10 minutes.
- Pour the whey (liquid) back into the pot and heat it to 38.9°C (102°F).
- Place the colander of curds over the pot, cover, and maintain the temperature for 10 minutes. The steam will melt the curds into a slab.
- Lower the temperature to 36.7°C (98°F) and continue heating for an hour, flipping the slab every 15 minutes.
- Transfer the slab to a cutting board and cut it into small strips.
Fresh cheese curds will have a "squeaky" texture and are best served within 12 hours to maintain their freshness and unique texture. They can be used as an ingredient for poutine or stored in the refrigerator.
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Cheese Kettle equipment
Cheese Kettle is Australia's dairy equipment supplier. They provide industrial-grade solutions designed to optimise production capabilities and maximise operational efficiency. Their devices are made from environmentally friendly materials and are easy to use. Cheese Kettle offers a comprehensive range of equipment, including kettles and pasteurisers.
One piece of equipment offered by Cheese Kettle is the IDMC cheese cooking kettle. This advanced and energy-efficient kettle is designed for making various types of cheese spreads, pastes, and viscous foods. It can process milk within a temperature range of 3°C to 100°C with precise control and automation. The IDMC cheese kettle comes in two capacities: 25 litres and 80 litres, catering to different production needs.
The IDMC cheese kettle features a skid-mounted PLC-controlled system, allowing for easy operation and monitoring. Its three-coat construction ensures optimal heat transfer and insulation, while an automated harp mechanism provides uniform and efficient cheese cutting. Additionally, the kettle includes a circular pump that facilitates product circulation and prevents scorching.
Cheese Kettle's equipment, such as the IDMC cheese kettle, is designed to meet the needs of both small dairy farms and large-scale processing facilities. Investing in their industrial dairy equipment can significantly impact productivity, profitability, and compliance with food safety standards.
With Cheese Kettle's range of equipment, businesses in the dairy industry can enhance their operations and maintain high standards in the production of cheese and other dairy products.
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Frequently asked questions
Pure Dairy sells IQF cheese curds to wholesale food distributors across Australia. You can contact their head office to find out if your local wholesale food distributor stocks their product.
Cheese curds are fresh cheese solids before they've been pressed or aged. They have the same firmness and density as cheese, but with a springy texture. Fresh curds squeak against the teeth when bitten into due to trapped air.
Cheese curds have a mild, slightly salty, cheddar-like flavour.
Cheese curds are best eaten as fresh as possible, as they start to lose their squeakiness and fresh taste after just 12 hours. Pure Dairy cheese curds have a shelf life of 7 months and can be easily refrigerated.
Yes, cheese curds can be made at home. There are recipes and guides available online, and you can purchase cheese-making equipment from companies such as Cheese Kettle.
