How to Make Cheese Curds for Poutine || Best Homemade Cheese Curds || Best Way to Make Cheese Curds

cheese curds

💰Cheaper: shredded mozzarella

Shredded mozzarella is more widely available and less expensive.

milk

💰Cheaper: skim milk

Skim milk is a lower-cost option with less fat.

cream

🥗Healthier: half-and-half

💰Cheaper: evaporated milk

Evaporated milk is a cost-effective substitute for cream.

white vinegar

💰Cheaper: lemon juice

Lemon juice can be used as a cheaper acid alternative.

Create a double boiler by placing one pot inside another with water.

Pour 8 liters of whole milk into the inner pot and gently bring it to 88°F.

Add 3/8 teaspoon of mesophilic culture type 2 to the milk and let it sit for 5 minutes.

Stir the milk and culture for about 1 minute, then let it rest for 40 minutes at 88°F.

In a measuring cup, combine 60 milliliters of bottled water with 1/2 teaspoon of calcium chloride and 1/2 teaspoon of rennet.

Stir the calcium chloride mixture into the milk for 1 minute to raise the acidity level.

Add the rennet mixture to the milk, stirring gently for 20 to 25 seconds, then stop stirring and cover the pot to maintain the temperature at 88°F.

Let it sit for 60 minutes without touching it.

After 60 minutes, check for a clean break by making a cut with a knife.

Cut the curds into strips and then into cubes, ensuring to cut all around the pot.

Let the curds rest for 10 minutes to solidify.

Stir gently and cut the largest pieces of curds, raising the temperature to 102°F while covering the pot.

Cover and stir gently every 5 minutes for 30 minutes, then let it rest for 10 minutes.

Pass the curds into cheesecloth and keep the whey at 122°F, letting the cheese curd drain for about 10 minutes with weight on top.

Remove the cheese curd from the whey, cut it in half, and stack the pieces together, placing them back under weight.

Repeat the draining process 4 to 5 times, waiting 15 minutes in between each time.

Tear the cheese into curds and weigh it; add 2% salt (about 24 grams) to the curds and shake vigorously.

Let the curds age for 12 hours for the perfect texture and taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens