Been awhile since I’ve posted but I do have a few things in the queue.

I did manage to find more cheese out here in CA. In fact I did find cheese curds at the farmer’s market in Campbell.

With curds in hand I decided I needed to improve them by turning them properly molten. To that end I ordered a Deep Fryer off Amazon.com. In just under a weeks time I had everything I needed to transform the curds into molten goodness.

Deepfryer in hand I was now able to fry some curds. Just in case the curds didn’t turn out I also decided to make some french fries.

While the fries were frying I whipped up some batter for the curds.

Battering time! As you can see I froze the curds prior to this step so they’re all stuck together.

While preparing the curds the fries got done. Golden and delicious!

Time for the newly battered curds to take a plunge. At this point the batter is still pretty damp and dripping off the curds.

Fry time.

Fried curds all molten and golden. That light stuff floating around them are bits of batter that became detached during the frying. It seems my homemade batter was a bit thick and some of it floated off in the fryer.

Oops I tried to dump them out but I made the mistake of having runny batter on the curds when they went in. The batter has cooked itself around the fry basket and so the curds won’t come out. I did manage to eat the curds by hacking them out of the basket.

I also made some brats for a full WI meal.

Due to the batter melding to the basket I wasn’t able to actually fry all the curds. I ended up freezing a bunch of them for later. Using frozen curds with frozen batter works a lot better when frying. They still ended up as a giant lump since I cooked them to long but at least they came out of the basket.