Cheese curds are a byproduct of the cheese-making process.
While fried cheese curds are often considered a staple of the typical Wisconsin snack-food diet, it's easy to make your very own batch at home. Cheese curds are the the byproduct of the cheddar-making process, and are best enjoyed within 24 hours of production. You'll need to obtain fresh cheese curds rather than curds from the grocery store, which are likely too old to be of much use. Cheese curds melt during frying, leaving you with a gooey -- and addictive -- snack wrapped in batter.
Instructions
1. Pour the oil into a frying pan and set it on the stove. Prepare the oil for frying by increasing the temperature to the highest setting and then letting it simmer at medium heat while you prepare the batter.
2. Prepare the batter. Sift the flour, baking powder and salt into a medium bowl.
3. Beat the eggs and combine with the milk. Stir into the flour mixture and mix vigorously until smooth.
4. Dip each cheese curd into the batter and fry them in the hot pan. Cook for about one to two minutes on each side until the curds turn light brown in color.
5. Drain the curds on paper towels.
6. Serve with ketchup, ranch dressing, hot sauce, pickles, mustard or just eat them plain.
Tags: Cheese curds, Cheese curds byproduct, curds byproduct