Ingredients for about 1 Pound Cheese Curds:
1 gallon whole milk
1/2 teaspoon calcium chloride crystals, diluted in 1/4 cup of water
1/8 teaspoon mesophilic culture
1/4 teaspoon liquid rennet, diluted in 1/4 cup of water (Check directions on package, as the strengths can vary. Mine was “double-strength”)
*kosher salt to season finished curds
* You want to apply exactly 1% kosher salt based on the weight of the finished curds. For example, if you end up with 400 grams of cheese curds, then season with 4 grams of salt.
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