mmm...deep fried cheese...

[sarea]

Happy birthday to sjerseytomato!

So I'm such a cheese curds newb that I didn't realize they had to be kept at room temperature, and after 12 hours or so, they are no longer fresh cheese curds but are simply "insufficiently aged cheese." But I still had a container of them, so what was I going to do?? Well ... last night I busted out my deep fryer and made Deep Fried Cheese Curds. If fat getting boiled to a crisp by more fat is wrong, I don't want to be right. They were yummy, and some of the squeak even came back!

Yay for long weekends. I might actually get some (gasp) writing done.

Comments

[akscully.livejournal.com]

You have a deep fryer?

[sarea-okelani.livejournal.com]

Yeah it's a mini one, good for 2 people. You can make a batch of fries or make a few piece of fried chicken. Mmmm fried chicken. DON'T JUDGE ME.

[jade-okelani.livejournal.com]

The best part is that she made us move it from her old place to her new place while there was STILL OIL INSIDE.

Oh the stories I could tell.

[embe11ished.livejournal.com]

Mmm. Deep Fried Cheese Curds. That brings me way back. I used to get them in at the State Fair in my youth. It was always well worth the acne breakout! But yours probably aren't as greasy as those were!

[sarea-okelani.livejournal.com]

I'd like to eat some professionally done. Deep frying things at home never tastes as good as it does outside. I'm not sure about the grease factor ... deep fried is deep fried! Haha.

[corianderstem.livejournal.com]

Deep friend cheese curds! It's like you were at the Wisconsin State Fair! *g*

[sjersey-tomato.livejournal.com]

Thank you for the birthday wishes. I'm feeling older than dirt, but at least I'm cleaner. *g*

And Deep Fried Cheese Curds? What are cheese curds anyway? Is frying them like frying dried out cottage cheese? I'm intrigued, because fried mozzarella is one of my favs and the whole idea of finding other cheese products to immerse in hot grease makes my heart go pit-a-pat...or maybe that's just the cholestoral.

Hee! I'm glad I used spell check before posting -- I'd written cheese 'cruds' which don't sound at all appetizing.

[sarea-okelani.livejournal.com]

I had never heard of cheese curds until Alicia mentioned them one time. They're apparently a popular item in Wisconsin. I think the rest of us don't hear of them or see them because of the nature of what they are.

"Cheese curds are fresh, young cheddar cheese in the natural, random shape and form before being processed into blocks and aged."

So basically, they're just extremely fresh cheese. After 6-12 hours they aren't even considered fresh cheese curds anymore; they're just "insufficiently aged cheese." Most places (e.g., not Wisconsin) don't have cheese being made fresh all around them, thus no cheese curds. The shop I went to makes their cheese right there, and that day they happened to have fresh cheese curds. :D

They are *not* like cottage cheese. They're soft but firm, not unlike mozzarella (the recipe I linked to even says that you can substitute mozzarella if you don't have fresh cheese curds). The trademark of fresh curds is that they squeak in your mouth when you eat them. :-) Fried mozzarella usually comes in sticks; cheese curds are small, kind of like popcorn. So you can pop them individually into your mouth, making them a very dangerous snack!