01/09/2026
Cheese Curds! Have you tried them?!
The Dairy Store is stocked full of them with a new price of $7.25.
We started getting cheese curds made from our milk last June. Everyone loves them here, wether it's snacking on them right out of the bag, or pairing them with beef sticks for an on the go lunch. Yum, yum.
Then we hear about fried cheese curds; well that just sounds delicious, don't you think?
The following recipe was used with great results! Of course, the tasters (the guys working in the shop) gave their recommendations:
Mix some hot sauce into the batter.
Serve them with hot sauce!
Would be delicious with Ranch dip.
Serve with warm marinara sauce.
Coat the curds with an egg wash and panko instead of the batter.
Needless to say, they were a big hit, and we will be trying them again!
Fried Cheese Curds
Ingredients:
2 lbs. Cheese Curds
1 1/2 cups Buttermilk
1 1/2 cups all- purpose flour
1 tsp. baking Soda
2 tsp. garlic salt
1 LG egg, room temp.
1 1/2 qts. Tallow
Instructions:
*Heat oil to 375° 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 curds into the oil. Cook for several seconds, until golden brown, then remove them and drain on a paper towel. Repeat with remaining cheese curds.
* Enjoy while fresh and warm. Leftovers can be kept in the fridge for 2 days, warm in the oven to crisp up again.
