Wisconsin Style Cheese Curds with Cheddar and Mozzarella

1.Pour the whole milk into a large pot and heat it to 90°F (32°C) over medium heat, stirring occasionally to prevent scorching.

2.Once the milk reaches 90°F, sprinkle the mesophilic starter culture over the surface of the milk. Allow it to rehydrate for 2 minutes, then stir it in gently using an up-and-down motion.

3.Dilute the liquid rennet in 1/4 cup of cool, non-chlorinated water. Add the diluted rennet to the milk and stir gently for about 30 seconds.

4.Cover the pot and let the milk sit undisturbed for 45 minutes to 1 hour, or until a clean break is achieved (the curd should break cleanly when a knife is inserted and lifted).

5.Cut the curd into 1/2-inch cubes using a long knife, making sure to cut all the way to the bottom of the pot.

6.Allow the curds to rest for 5 minutes, then slowly heat the curds to 105°F (40°C) over 30 minutes, stirring gently to prevent them from matting together.

7.Once the curds reach 105°F, maintain this temperature and continue stirring gently for another 30 minutes.

8.Drain the whey from the curds using a colander lined with cheesecloth. Allow the curds to drain for about 5 minutes.

9.Transfer the curds to a bowl and mix in the cheese salt, shredded cheddar, and shredded mozzarella until well combined.

10.Shape the curds into small, bite-sized pieces and let them rest at room temperature for about 1 hour to develop flavor.

11.Heat oil in a deep fryer or large pot to 375°F (190°C).

12.Fry the cheese curds in batches for 1-2 minutes, or until they are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.

13.Serve the cheese curds warm and enjoy their squeaky, flavorful goodness.