Want to make cheddar cheese, but don’t have a cheese press or a cheese cave? Maybe the thought of pressing cheese or aging cheese just sounds too complicated and you’re not ready for it. I’ve got an idea for you.
Make fresh cheddar cheese curds.
If I’m pressed for time — or just not feeling like going through the extra steps of making a pressed wheel of cheese or aging it — this is what I make. We get all the flavor and stretchy melty goodness of cheddar, plus the ease of skipping some steps altogether. What’s not to like?
When my sister and family were here at Christmas, they loved my fresh cheddar cheese curds. I put a bowl of them on the counter and everyone just munched on them like they were appetizers (what a good idea — I’m taking mental notes).
The process is simple. Make cheddar cheese (or on video in the Cultured Dairy eCourse). Instead of putting the curds in the press, put them in a bowl to stash in the fridge. You should salt them a bit less.
In the fridge, they’ll sort of press together by their own weight, but it is nowhere near like a wheel of cheese because you can peel them apart. They’ll keep for about two weeks. Over time, more whey will be released from the curds. You can drain this off every few days to prevent the curds from getting soggy. During this time, eat them!
Another thing: the curds squeak. I’ve heard this called “Squeaky Cheese” before! 
What to do with cheddar curds?
- Dice the curd strips for toppings on rice bowls, tacos, burritos, or other main dishes, etc.
- Dice the curd strips and use in cold grain salads or other salads
- Put strips on top of your almost-fried eggs, cover and let melt
- Use in grilled cheese sandwiches
- Use in cold sandwiches
- Strips or large dices for appetizers — serve with crackers and pickles
Do you have any cultured dairy shortcuts? Have you made or eaten fresh cheddar curds? Please share!
Cheddar is one of the most delicious and easy cheeses we make in the Cultured Dairy and Basic Cheese eCourse. If you’ve been intimidated by the thought of making cheese, cut that out right now. I’d love to help you master it.
This post is shared in Simple Lives Thursday.
About Wardeh
ABCs of Grain Mills. Free PDF tip booklet. 
Get the GNOWFGLINS FAQs when you 
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
Class materials compiled into easy downloads: 
Twitter: EatNourishing
says:
I LOVE cheese curds! I don’t know why they don’t sell them in stores here in CA. The first time I heard of them I thought the person was crazy. We had them for the first time when visiting friends in ID. They took us to a local dairy and we ate our fair share of squeeky cheese.
Anthony is the cheese maker around here. We’ve always pressed our cheese. I don’t know why we never considered leaving them as curds. We love them that way. Thanks for the reminder, Wardeh!
YUM!!! We love them too. My friend calls them squeaky cheese.
Twitter: MrsHomesteader
says:
We love cheese curds. I had a friend here from Washington State. They call them squeaky cheese. She tells me that you can buy them as snacks out where she is.
I <3 this idea! Question.. are you using raw milk? I haven’t ventured into making any of the hard cheese yet, but have heard that raw milk hard cheeses have to be aged. What is your knowledge on this?
Rebeccah — Yes, I am using raw milk. Raw milk cheese does not have to be aged… unless you want to sell it.
Ok.. good to know! I thought it had to be aged for health reasons. Thanks!!
Up here we call them squeakers.
And they do sell them in stores. We like them a lot. My family takes them in their lunch boxes. Thanks for the other ideas of how to use them.
yum!!squeaky cheese!!
Twitter: MrsHomesteader
says:
Wardeh, I was told that you can eat raw cheese fresh or you have to age it at least 60 days because of the bacteria. I will have to re-look up the info. We either eat ours fresh or wax it and let it age for over the 60 days.
Marci — The aging for 60 days is a government regulation for sales of cheese. You can eat cheese at any point after making it — according to your wishes and preferences. Kept in cool storage, the cheese bacteria are stable from the get-go.
Twitter: MrsHomesteader
says:
That is good to know!! Thanks!
This is great! I have everything to make cheese, but haven’t tried it yet. You’ve inspired me to try it!
Thanks!
I love making cheese & have just started getting into it. I have to find some ideas for making flavored cheese curds tho — any thoughts??
I’m from Wisconsin and cheese curds are very popular. I love going Sunday morning after church and getting fresh curds that are still warm and squeaky. In Wisconsin, we also deep fry them. Roll them in some bread crumbs and deep fry until the cheese inside is all goey.
Oh, my! Fried cheese curds!
That sounds delish!
John-Emily — I add dried herbs to some of my wheels. Like parsley/chives. It turns out pretty and tasty!
I am just wondering why you use vegetable rennet in making your cheddar cheese?
Donna — Rennet is necessary to coagulate the curds quickly.