Saturday, February 9, 2013

Homemade Cheese Curds

We get raw, grass-fed milk through a herd-share program with a local farmer.  Every week I make yogurt and kefir, which uses up most of our gallon of milk.  Every now and then, though, we have a little more milk than we can use, so I’ve been reading about making cheese – something simple, like mozzarella or ricotta. 

Yesterday I came across the website that had a recipe and tutorial on making “Queso Fresco” or “Fresh Cheese.”  It looked so simple and quick that I decided to try it.  I made mine into Garlic-Dill Cheese Curds because I’ve always liked cheese curds and think the “squeaky” feel is kind of fun to eat!  J  It was easy and turned out really tasty.    

Garlic-Dill Cheese Curds


smw said...

sounds fun and yummy!

Tara said...

That's impressive! I don't think I'd have the patience to do that. haha

Pam said...

Actually, Tara, it was so quick and easy that it didn't require much patience! That was the good thing about it. :-)