Homemade Cheese Curds (for Poutine) – Food Wishes

Transfer 1 gallon of whole milk into a sterilized pot.

Place the pot over another pot with a few inches of water (bain marie).

Slowly bring the milk up to 90 degrees Fahrenheit, stirring occasionally.

Dissolve calcium chloride in water, then stir it into the milk for 1 minute once at 90 degrees.

Sprinkle mesophilic culture over the surface and let it sit for 1 minute before stirring it in for 1 minute using an up-and-down motion.

Cover the pot and let it sit for 35 minutes to allow the culture to work.

Dilute rennet in a little water, then stir it into the mixture for 1 minute.

Cover the pot and set a timer for 45 minutes or until achieving a clean break.

Check for a clean break by cutting the curd; if it separates cleanly, proceed to the next step.

Slice the curd into cubes about 3/4 inch square, or between 1/2 inch and 1 inch.

Let the curds sit for 5 minutes to allow whey to escape.

Raise the temperature to 98 degrees Fahrenheit and cook for about 90 minutes, stirring every 10 minutes.

During stirring, break down any large curds with a spoon.

After cooking for 90 minutes, check if curds stick together when gently squeezed.

Transfer curds into a cheesecloth-lined strainer over a pot, pouring off some whey but not touching the curds.

Let the curds drain for 1-2 minutes, then wrap and cover them.

Maintain a temperature between 112 and 115 degrees Fahrenheit and let sit for 10 minutes.

Unwrap the curds and check if they have formed a slab; cut the slab in half and stack them.

Rewrap and press the curds, then cover and let sit for another 10 minutes at the same temperature.

After 10 minutes, uncover and flip the slab, letting it drain for another 10 minutes.

Remove from heat and cut the slab into smaller pieces, stacking them to continue draining.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens