October 15th is a day cheese lovers can truly rejoice—it's National Cheese Curd Day! If you've ever bitten into a fresh cheese curd and heard that delightful squeak, then you know just how magical these little nuggets of dairy goodness can be. But where did cheese curds come from? Let’s dive into the cheesy history and learn how to make these irresistible snacks right at home!

Where Did Cheese Curds Come From?

Cheese curds are a beloved treat, especially in places like Wisconsin, where they’ve become a cultural icon. The origin of cheese curds goes hand in hand with the cheese-making process. When cheese is made, the milk is curdled, separating into solid curds and liquid whey. In most cases, these curds are pressed and aged to become the various types of cheese we know and love. But if you stop the process right before the curds are aged, you’re left with the fresh, squeaky little bites known as cheese curds.

While they are enjoyed globally, cheese curds have a special place in the hearts of Midwesterners. They are a staple in Wisconsin, known as "America’s Dairyland," and have become a key ingredient in the famous dish poutine in Canada. So, whether fried, fresh, or atop a pile of fries and gravy, cheese curds are an undeniable comfort food.

A Recipe for Squeaky Cheese Curds

If you can't make it to Wisconsin or Quebec, don't worry! You can try making cheese curds right at home. It’s easier than you might think, and trust me, the result is worth it.

Ingredients:

• 1 gallon whole milk (not ultra-pasteurized)
• 1/4 tsp calcium chloride (if using pasteurized milk)
• 1/4 tsp liquid rennet
• 1/4 tsp mesophilic culture
• 1 1/2 tsp non-iodized salt

Instructions:

1. Heat the Milk: In a large pot, gently heat the milk to 90°F (32°C). If you’re using pasteurized milk, add the calcium chloride and stir it in.

2. Add the Mesophilic Culture: Sprinkle the mesophilic culture over the milk, letting it rehydrate for a minute or two before stirring it in gently.

3. Add the Rennet: Dilute the rennet in 1/4 cup of cool water and stir it into the milk. Cover the pot and let it sit undisturbed for about 45 minutes to allow the curd to form.

4. Cut the Curd: After the curd has set, use a long knife to cut it into small cubes. Let the curds rest for 5 minutes to firm up.

5. Heat and Stir: Slowly heat the curds to 105°F (40°C), gently stirring them for about 30 minutes as they firm up.

6. Drain the Whey: Once the curds are firm and slightly squeaky, pour off the whey. Save it for another recipe if you like!

7. Salt the Curds: Add the salt to the curds and stir them gently to ensure an even coating.

8. Enjoy!: Your fresh cheese curds are now ready to be enjoyed. Eat them as they are, or fry them up for a crispy treat!

Why Celebrate?

Cheese curds are more than just a snack—they represent a love of simple, fresh food. Whether you're frying them, adding them to dishes like poutine, or enjoying them straight out of the bag, they're guaranteed to bring a smile to your face. Plus, that squeak you hear when you eat them? That's the sound of freshness. The squeakier the curd, the fresher it is!

So, this National Cheese Curd Day, grab yourself some curds, whip up a batch at home, or support your local cheesemakers. And don’t forget to share them with friends and family—unless you want to keep them all to yourself!

I'm Nathan Derry with JohnHart Real Estate, bringing you all the cheesy goodness for your home and lifestyle. Happy National Cheese Curd Day!

All the best,

Nathan Derry, Realtor

📍JohnHart Real Estate

📞(424) 303-0440

📧 nathan@jhagents.com

👨🏽‍💻 itsnathanderry.com

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