Skip to main content

Fried Cheese Curds

Living in Minnesota, it is hard not to know what fried cheese curds are.  I was first introduced to this treat at the MN State Fair when a teen and it was love at first bite.  My husband and kids love this treat too, and so with lots of curds being made around here this summer, I set out to perfect a recipe made with my own curds and whole wheat flour.

Here is the resultant recipe of my experimenting:
  • 1 cup whole wheat flour
  • 1 teaspoon SUCANAT
  • 1/2 teaspoon Real Salt or sea salt
  • 1 teaspoon baking powder
  • 1 egg
  • 1 Tablespoon grape seed oil
  • 1 cup milk
  • 3 cups cheese curds, large to medium chunks
  • oil for frying, I use grape seed oil or coconut oil

In a bowl, mix first 7 ingredients until thoroughly blended.

Here I am making a double batch

Heat oil to 375 degrees Fahrenheit, making sure to maintain that temperature through the whole cooking process (use of a candy thermometer is very helpful in doing this step).

Dry the cheese curds with a towel.  Then drip 4 to 5 curds at a time in the batter, making sure to coat them on all sides.  Then carefully drop the coated curds in the oil and fry.

Flip the curds when the bottoms start to lightly brown.  Caution:  Not always do the curds want to flip and then I find I need to hold them down, under the oil for a little while to make sure the top side gets cooked.

Transfer the cooked curds to a warm oven.  Repeat until all the curds are fried.  Hint: Putting the curds on parchment paper keeps them from sticking to your pan.


Popular posts from this blog

Homemade Brie Cheese

Well, I finally ventured into the realm of mold-ripened cheeses and what I found out is that they are much easier to make then I had at first imagined.  The reason I started with Brie is a personal reason though...I absolutely love it, crust and all.  Now I know there are many of you, like my husband, who will cut the mold off the outside and eat only the soft middle and there must be a lot of you because when I was at Trader Joes the other day I saw they are now selling a rindless version of Brie.  But all of that aside, I tend to think the mold is what makes the cheese.  And, if you go a step further and wrap the Brie in a sheet of puff pastry and bake it, then the mold's flavor is heightened further in adding to the complexity of this wonderful cheese.  Well, that's enough of my ranting about this cheese, here is how you go about making 2 large rounds.

To start off, heat 4 gallons of whole milk to 88 degrees Fahrenheit.

Next, sprinkle 1/2 teaspoon of mesophilic culture plus 1…

Fermented Peanut Butter

Here is an easy way to get some good probiotics and enzymes into your family without them even knowing it - fermented peanut butter.

The recipe is so simple and I promise it doesn't change the taste or texture of the peanut butter since peanut butter itself already has such a strong flavor of its own.

First I take 4 cups of natural peanut butter and I mix in 1/4 of a cup of cheese whey.  If you buy the kind of peanut butter that is not salted or you make it yourself you will need to add some salt too, about 1 teaspoon.  Put the mixed peanut butter into glass jars, cover, and leave on your counter at room temperature for 12 to 18 hours.

Then, just put the peanut butter back into the refrigerator and use just like you use regular peanut butter.  It's that simple.

Homemade Scamorza Cheese

Finally, after being home from vacation for a week, the refrigerator was filled with milk and therefore it was cheese making time on the farm. This time I decided to make Scamorza, an Italian pasta filata cheese which I stretch so that it is similar to really large string cheese.  Not only is this cheese wonderful to taste, but when stretched and twisted in the way I make it, it is also is a beautiful cheese to behold.

To start off, I partially skim the cream off the cream from my milk to get 8 gallons of partially skimmed milk.
Next, after sanitizing my cheese vat, the thermometer, and stirring ladle, I pour all 8 gallons of milk into the vat and set it to medium-high heat on my largest burner.  Until the milk is heated to 96 degrees Fahrenheit, I stir the milk every couple of minutes while checking the temperature.
When the milk gets to 96 degrees.  Turn off the heat and sprinkle 1/2 teaspoon of thermophilic culture AND 1/2 teaspoon mesophilic culture over the top of the milk.…