Cheese Curds

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Growing up in Minnesota, I had no idea that cheese curds were a Minnesota specialty. I was under the impression that the entire world was enjoying them.

What are Cheese Curds?

Cheese curds go hand in hand with dairy production, which is why they are so prevalent and so much better here. Dairy farming is also something we're interested in.


2 pounds cheese curds
1½ cups buttermilk
1½ cups flour
1 teaspoon baking soda

2 teaspoon garlic salt
1 egg, room temperature
1½ quarts canola oil, or more depending on the size of your pan


1. Preheat the oil to 375 degrees Fahrenheit. Keep an eye on the temperature of the oil with a thermometer.

2. Whisk together buttermilk, flour, baking soda, garlic, salt, and egg until smooth.

3. Coat 8-10 cheese curds with batter.

4. One at a time, add the batter covered cheese curds into the oil. 

Cook for a few seconds, until golden brown, and then remove to a paper towel to drain. Rep with the rest of the cheese curds.