WELCOME TO OUR US WEBSITE. Click here to go to Canadian Store

Go to USA Store Go to Canadian Store
0

Your Cart is Empty

Wisconsin Cheese Curds

WISCONSIN CHEESE CURDS

Savor the delicious flavor (and squeak) of a full pound of Wisconsin-style fresh
cheese curds. This kit includes enough ingredients to make 10 batches, which yields 1 pound per batch, and comes with all the equipment, ingredients and instructions you need. All you have to do is provide your own animal milk. 1 gallon required per batch.

Hands-on Time: 2-3 Hours

Total Time from Start to Finish: 2-6 Hours


THIS KIT INCLUDES

  • Cheesecloth

  • Milk Thermometer

  • Microbial (Vegetarian) Rennet

  • Calcium Chloride

  • Bacterial Culture (Mesophilic)

  • Fine Salt

  • Recipe Booklet (With helpful hints and Pictures)


STORAGE INSTRUCTIONS
Lasts up to 2 years. For maximum shelf life, store bacterial culture in the freezer. Rennet will last 5 years in freezer, 3 years at room temperature. Calcium Chloride in a dark, cool place such as a fridge. All other ingredients are to be kept at room temperature.

Customer Reviews

Based on 1 review
0%
(0)
100%
(1)
0%
(0)
0%
(0)
0%
(0)
S
Sawyer
Great first attempt

First time making cheese curds and it was a great first attempt. The salt ratio in the recipe seemed off, next batch I would only use half the salt as it came out way too salty. The final product didn't have the normal squeak I associate with cheese curds, it was a little too soft