Cheese Curds… the BEST thing to ever happen to cheese. These ooey-gooey bite-sized appetizers will literally fly out of the bowl. This cheese curd recipe is super easy to make and tastes even better when dipped in Homemade Ranch Dressing! This recipe is from The Gunny Sack and after all my testing, I know it’s the best!
What are Cheese Curds?
Growing up in the Midwest, I didn’t realize that cheese curds were our thing (the midwest). I thought the entire world was enjoying them. I found out later in life that cheese curds (like REAL cheese curds) were native to the Midwest. The reason that cheese curds are so prominent and so much better here is that cheese curds go hand in hand with dairy farming. Dairy farming is kind of our thing too.
Cheese vs. Cheese Curds
What is the difference between cheese and cheese curds, you may wonder? Well, if you are not from the Midwest, where cheese curds are almost a staple at fairs and bars, it is understandable you may be wondering about the difference.
When milk is heated up, it curdles. This takes place about halfway through the milk to the cheese process. The curds are the pieces of cheddar cheese (white or orange) that don’t make it into the mold and allowed to age and form (which are the flavorful blocks of cheese you buy at the grocery store). A little salt is added to the curds to make it a squeaky snack. Because of this, cheese curds are only fresh for about a day and can be hard to find other than cheese factories.
Besides being popular in the Midwest, you can find them mass-produced in Quebec, where they are a part of their popular Poutine dish. In fact, I used this cheese curd recipe for my Bacon Poutine recipe.
What is the Best Cheese for Cheese Curds?
The best cheese to buy is the freshest cheese. If you have a local cheesemaker or a farmers market, those will be your best bet. Otherwise, take a peek at the label to see when they were produced. Another alternative is to contact a cheesemaker and have them delivered directly to you. In the Midwest, everyone knows that “squeaky cheese” is the freshest. When you bite into a fresh cheese curd you will hear a “squeak” sound. The squeak is a freshness indicator. It comes from the long protein strands that develop inside the cheese. When those protein strands rub against your teeth they emit a squeaking sound. As the cheese continues to age, the strands break down and the squeak starts to fade.
In addition to freshness, you will want to look at what type of cheese you are selecting. The best cheese for fried cheese curds is almost always made from cheddar cheese or white cheddar cheese (which is what I used).
How to Make Cheese Curds
When simple and delicious go together, everyone is happy, am I right? Cheese curds are not hard to make, and that makes them even better in my humble opinion. I have a few tips for making the perfect deep-fried cheese curds.
Watch the Oil
- The oil should be high enough in the pan that the cheese curds are able to be completely covered at all times.
- The temperature of the oil needs to stay as consistent as possible. The optimal temperature for frying cheese curds is 375°F. I like to keep a thermometer in the oil at all times so I can monitor the temperature and adjust as needed.
- Frying too many curds in the pan at once, or not enough curds will affect the oil temperature. I typically fry about 8-10 curds in the pan at a time.
- If you have any leftover oil, don’t throw it out; first, check out How to Clarify Used Cooking Oil so it doesn’t go to waste.
The Batter
- This batter is milk-based. To create it you simply mix a room-temperature egg with buttermilk, flour, garlic salt, and baking soda.
- Some people prefer a beer-based batter. To adjust this recipe to incorporate beer, you can simply swap the buttermilk out for 1 1/2 cups of your favorite beer. Keep in mind that the batter will take on the more prominent flavors of the beer you select. If you choose a beer that is high in hops, that flavor will be present in the final product.
- You can adjust the spice level of the batter by adding a 1/2 teaspoon of cayenne pepper into the mixture. As always, adjust to your liking.
- Most batter recipes need to be used the same day due to the use of raw egg. I would not recommend saving batter for later.
How To Store Cheese Curds
Although best served fresh, store leftovers in an airtight container in the refrigerator. They will last up to 2-3 days. To crisp them up again, reheat them at a low temperature in the oven.
More Appetizers
Cheese Curds
Ingredients
- 2 pounds cheese curds
- 1 ½ cups buttermilk
- 1 ½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons garlic salt
- 1 large egg, room temperature
- 1 ½ quarts canola oil, or more depending on the size of your pan
Instructions
- Heat oil to 375 °F. Use a thermometer to continually monitor the heat of the oil.
- Whisk together buttermilk, flour, baking soda, garlic salt, and egg until smooth.
- Coat 8-10 cheese curds with batter.
- One at a time, add the batter covered cheese curds into the oil. Cook for several seconds, until golden brown and then remove and drain on a paper towel. Repeat with remaining cheese curds.
Video
Notes
- Make sure to use enough oil to completely cover the cheese curds.
- Do not overcrowd the cheese curds in the pan. Ideally, fry 8-10 cheese curds at a time depending on how big your pan is.
- Overcrowding the pan will result in undesirable oil temperatures. Make sure to keep an eye on the oil temperature at all times and adjust the heat if the oil starts to get too hot or too cold.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Since when are cheese curds “Minnesota’s thing”? Come on, you’re not fooling anyone. Minnesota loves to claim things though, that’s kind of their thing. Like how they invented “ope” (yup, nobody else ever says that), and just discovered breweries in the last 10 years, and are the “State of Hockey” even though the state of hockey in minnesota is abysmal. I’m done, you crossed a line here. Cheese curds are not, and have never been, Minnesota’s thing.
Ope, I think ya might need to reread. I said it was a midwestern thing, not a Minnesota thing. I am a Midwesterner, having grown up in North Dakota and Minnesota.
Your recipe gets 1 star because of the lies. “Our thing”. Didn’t realize Minnesota was known as the cheese state. Do the Vikings adorn themselves with cheeseheads every Sunday as well?
The star system is in place for actually rating a recipe. Not for pent-up anger at a non-existent border war.
Cheese curds are not and never have been a MN thing. That’s insulting and wrong. Stop stealing things from other states, heathen! Next you’re going to be saying that deep dish pizza or crab cakes are a MN thing.
This isn’t even a Minnesotan thing, what are you talking about? Are you just trying to upset Wisconsinites? Minnesota, stay in your lane
Voted one star because cheese curds are from Wisconsin, not Minnesota. Idk if you live under a rock or what but we will fight you over this.
The star system is in place for actually rating a recipe. Not for pent-up anger at a non-existent border war.
I’m so glad someone finally said it! Much like the packers and Miller beer, cheese curds really are a Minnesota thing!
I didn’t say they were a Minnesota thing. I said they were a Midwestern thing. But I do love Miller Lite.
As a Wisconsinite, I am offended. Cheese curds are PURELY a Wisconsin thing.
MN? You mean they are from WI. They are a staple in our stores and fridges daily. While your recipe is good-your facts are not.
This recipe is rooted in a soil of deception. Lies are its branches and the first of evil is its fruit.
Even the cheese curds for the MN fair come from The Dairy State.
Remove this blasphemy immediately.
This was so well written I got teary eyed.
You should see the Reddit thread you started over this wildly inaccurate recipe:
https://www.reddit.com/r/wisconsin/comments/kqjtdr/wtf_mn/
Thanks for sharing! I was clearly stating the cheese curds are a MIDWEST thing, not a Minnesota thing. I never said they originated in Minnestoa, nor did I spell out that they did not originate in Wisconsin either. That thread is enlightening in that people will get mad about anything these days. I’m over here trying to keep my business afloat with our less-than-stellar governor and potentially considering a move to Wisconsin, and everyone in that thread is ready to dump my lifeless body in a “named” lake. Why can’t we get all up in arms over things that actually matter?