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Cheese Curds Recipe (2 gallons — double as needed) 2 gallons raw milk 1/8 teaspoon cheddar culture 1/2 teaspoon liquid rennet dissolved in 1/2 cup warm water 2 tablespoons cheese salt 1/4 teaspoon annatto if you want it orange or marbled — quantity will vary! Heat milk to 88°F. I bring mine straight in from the cow, but if you are using refrigerated milk do this slowly. I like to fill a sink with very hot water and put my milk pot in the hot water. If making marbled cheddar, divide the milk into
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What's the best place to get cheese curds in Wisconsin? How do you eat your cheese curds? Fresh, fried, with sauce, without sauce? On today's episode of The Cabin Podcast, we're answering your questions and talking about some of our Wisconsin favorites! Tune in now: https://apple.co/43XV0mz The WCA County of the Week is La Crosse County: https://bit.ly/48k0F8N | Discover Wisconsin
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