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Wilson Ranch & Dairy Farm Mouth Watering Recipes
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Fried Cheese Curds
To make this easy fried cheese curds recipe, here’s what you’ll need:
• 1 cup - All-purpose flour
• 1/2 tsp - Salt
• 2 - Eggs
• Whole fresh milk – the batter adhere better with whole milk. Or, for a
more distinct flavor try homemade cultured buttermilk. (Recipe on this
site as well)
• Italian Seasoned Breadcrumbs
• Cheese curds
• Vegetable oil for frying – I like to use canola oil, but any type of
vegetable oil will work well.
Place flour and salt in a shallow bowl and stir so the salt is evenly incorporated.
Crack the eggs into a second shallow bowl with 1 tablespoon of milk.
Beat the eggs until light and slightly foamy.
Place the seasoned breadcrumbs in a third shallow bowl.
(Double dip just like Maryland Fried Chicken) Drop the battered cheese curds in the flour, then the egg, and finally the bread crumbs. Be sure to coat the cheese curds evenly and thoroughly with each layer of the breading. Shake off any excess breading.
Place the coated curds on a wire rack resting on a rimmed baking sheet.
Freeze them for about an hour. (You can cook them fresh if you want, but
the cheese will melt more initially) Still tastes great!
Pour enough oil into a large skillet or a pot to be at least 2 inches deep.
Heat oil over medium-high heat to 375°F. Use a thermometer to verify the
temperature. You don’t want the oil temperature too high or too low.
Carefully place a few curds in the hot oil. Do not crowd the pot or the curds
will not cook properly.
Fry the curds for about 1 minute, turning them once. Cook until they are golden brown. Remove the fried cheese curds with a slotted spoon and place them on a
clean wire rack over a baking sheet to drain.
Repeat in batches with the remaining breaded curds.
Enjoy immediately and dip in your favorite sauce, mine is blooming onion
sauce, or just eat them plain.
Home Made Buttermilk
1/4 to 1/2 cup cultured buttermilk (store or home cultured)
1 to 2 quarts skim raw milk (Separate the cream from the top)
1 clean dry quart or half gallon jar with a tight fitting two piece lid.
Pour buttermilk (1/4 cup for a quart jar or 1/2 cup for a half gallon jar) into your clean jar.
Top off the jar with your plain milk. Tightly screw lid to the jar and shake vigorously for 1 minute.
Place in a warm (but not hot) area out of direct sunlight. Ideal temperature is 72 degrees.
Let it sit there for 12 to 24 hours, until thickened. Refrigerate when thick. Use within two weeks.
If you re-culture this regularly, you can carry on re-culturing indefinitely!
Delicious Homemade Cheese
2 gal of RAW milk skimmed
Heat to 91 degrees F for 30 minutes (after achieving temperature) (Water bath) sous vide
Dissolve 1/4 tsp of salt in 1/2 cup of water (CaCl or pickling salt)
Sterilize the whisk and then add the salt water to the milk and stir
(at this point if you want to add the culture for cheddar cheese you can)
Cook for about 10 min (If you added the culture you have to increase the cooking time to 30 min.)
Add 22 drops of Rennet to about 1/4 cup of water (preferably non-chlorinated)
Stir one minute then cook for one hour.
Cut the curd.
Set temp to 95 degrees and cook for 100 min.
Line a colander with cheese cloth and transfer the curd to the cheese cloth. Then drain.
Take the cheese cloth covered curds in a perforated pan back the top of the whey and cook over the top of the whey (without touching the whey) at 113 degrees for 10 minutes.
Cut the now cooked curd “patty” in half and fold over itself. Recover with the cloth and cook again for 15 minutes
Cut the now cooked thick curd “patty” in thirds, cover and flip. Recover and cook for 15 minutes.
Cut the curd into strips and stack double. Recover and cook for 15 minutes.
Flip the strips inside out and top to bottom. Recover and cook for 15 minutes.
Flip the strips again, recover and cook for another 15 minutes.
Remove and cut the cheese curds to the bite size that you want. Place in
a plastic container and add salt 1% of the volume.
8 oz. W. Ranch Flank Steak or W. Ranch Chuck Roast (sliced against the grain into ¼ inch thick slices)
1 teaspoon oil (we use peanut oil, plus 1/3 cup for frying)
1 teaspoon soy sauce (we use Bragg’s Amino acid)
1 Tablespoon corn starch (plus ¼ cup, divided)
2 Tablespoons brown sugar
¼ cup hot water
¼ cup soy sauce (Braggs a.a.)
1 Teaspoon fresh ginger (minced)
5 dried Red chili peppers (optional)
2 cloves garlic
1 Tablespoon cornstarch (mixed with 1 ½ Tablespoon water to make a slurry)
2 scallions (cut into 1-inch long slices on the diagonal)
Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 Tablespoon corstarch. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a teaspoon of water to it.
Next, dredge the marinated beef slices in the remaining ¼ cup of cornstarch until lightly coated.
In a small bowl, mix brown sugar and hot water until the sugar is dissolved. Mix in ¼ cup soy sauce.
Heat 1/3 cup of vegetable oil in the wok (we use our cast iron skillets) over high heat. Just before the oil starts to smoke, spread the flank steak or roast evenly in the wok, and sear for 1 minute (depending on the heat of your wok). Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. Tilt it slightly to let the oil drain to one side. The beef should be seared to a crusty coating.
Drain the oil from the wok. Leaving app. 1 Tbsp behind and turn the heat to medium-high. Add the ginger and dried chili peppers. After about 15 seconds add the garlic. Stir for another 10 seconds and add the premixed sauce.
Let the sauce simmer for about two minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Plate and serve with steamed rice and stir-fried Asian vegetables!
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