HOMEMADE SQUEAKY CHEESE CURDS - Perfect for Canadian Poutine

milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Low-fat milk reduces calories while maintaining texture.

rennet

🥗Healthier: vegetable rennet

💰Cheaper: lemon juice

Vegetable rennet is suitable for vegetarians.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a more complex flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

Heat 2 liters of full cream milk in a pot over low heat until it reaches 33°C (90°F).

Add 1 teaspoon of sodium chloride dissolved in a couple of tablespoons of hot water to the milk and stir.

(Optional) Add 1 tablespoon of cultured buttermilk and let it sit covered for 30-40 minutes to ripen.

Add 1/4 teaspoon of vegetable rennet to the milk and gently mix with a whisk for about a minute.

Cover and let the curds set for about 40 minutes until a clean break is achieved.

Cut the curds into approximately 1-inch cubes using a knife or palate knife.

Heat the curds gently while stirring until the temperature reaches about 37°C (100°F).

Stir gently for about 30 minutes while maintaining the temperature.

Pour the curds and whey into a colander lined with cheesecloth to separate them.

Gently squeeze out some whey and place the curds on a rack to drain further.

Place a clean cutting board on top of the curds and add weight to help express more whey for about an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens