Cheddar Curds

Difficulty: Intermediate
Type: Pressed, cooked
Preparation time: +/‐ 5 hours
Typical yield: 10%


Whole milk

Culture (fresh or curd cheddar, cheddar that can be aged or a tastier cheddar)


Sea salt, adjust to taste

Dosage Milk (liters) 10 100 1000
Ferment (pouch) 0.02 0.2 2
Coagulant (ml) 1 10 100


Cheese Vat

Tool for mixing


Heating system (stove, propane burner, etc.)



Dosing pipet for rennet



    Fill the vat with whole milk

    Pasteurisation (optional)

    Get the milk to at least 63°C for 30 minutes, cool rapidly.
    Bring the milk to 39°C.
    Add the culture.
    Stir for 5 minutes.
    Leave to mature for 30 minutes, stir every 5 minutes.

    Add the rennet (10 ml/100 liters diluted in 10 times its volume with bottled water). Warning, tap water may contain elements that will prevent the rennet from working!

    Stir for 2 minutes.

    Let stand for 45 min, the milk should have a gelatinous texture (much like Jello).

    Do not shake or move the vat during this time.

    Curd cutting

    Cut the curd into regular cubes of about 10 to 15 mm

    Let stand for 15 minutes

    Gently stir for 15 minutes


    Add hot water gradually to raise the temperature to 40°C.

    Remove whey at the same time to keep volume constant.

    Stir for 40-50 minutes at 40°C the piece of curd should keep its shape when pressed.

    Remove half of the whey.

    Leave the curd to rest for 15-20 min.

    Remove the rest of the whey.

    Use a cheesecloth to help separate the curds from the whey.


    Cut the curd into blocks 20 to 30 centimeters wide and turn them over.

    Let stand for 15 minutes, covering the vat. If possible, keep a temperature of 32-34°C.

    Repeat this step.

    Cutting and salting

    Cut the curd into cubes of about 15-20mm.

    Add salt and stir.

    Allow to cool.

    If you want cheese curds, it's now ready to eat!

    Now, if you want to vary the pleasures and put your personal touch, you can modify the recipe by adding coloring, BBQ flavors, herbs and other spices.

    Have fun!

    Back to blog