How to make Homemade Cheese Curds for Poutine (Squeaky Cheese Curds at Home)

cheese curds

🥗Healthier: low-fat cheese

💰Cheaper: shredded mozzarella

Low-fat cheese reduces calories while shredded mozzarella is more accessible.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and can be more affordable.

Fill a large stockpot half full with water and place a smaller stainless steel pot inside.

Add 4 liters of milk to the smaller pot.

Bring the milk up to approximately 90 degrees Fahrenheit.

Add 1 ounce of buttermilk to the milk and maintain 90 degrees Fahrenheit for about 1 hour.

After an hour, crush 1/4 tablet of rennet into a powder and dissolve it in cold water.

Sprinkle the rennet mixture over the milk using a slotted spoon for even distribution.

Stir the milk gently with a slotted spoon while pressing down, then cover and let sit for about 1 hour to coagulate.

After an hour, uncover and cut the curd into 1-inch cubes using a sharp knife.

Gently stir the curds while maintaining a temperature of 100 to 105 degrees Fahrenheit for about 30 minutes.

Press the curds to the bottom of the pot with your hands until they form a solid mass.

Scoop out the curds and place them in a colander to drain for about 30 minutes.

Transfer the drained curds to a cutting board and cut them lengthwise into two pieces.

Stack the curds and place a paper towel underneath, then weigh them down with a cutting board to squeeze out moisture.

Every 30 minutes, remove the weight, flip the curds onto a fresh paper towel, and repeat for about 2 hours.

After 2 hours, cut the curds into 1 inch by 2 inch cubes and toss them with salt in a metal bowl.

Let the salted curds sit for another 30 to 40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens