Homemade Cheese Curds (for Poutine)
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Date: 2019-07-25
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Comments and reviews: 10
Shelley Bancroft
Aesthetically, these are Cheese cubes, not curds(although, no doubt they taste the same-yummy AF. Instead of cutting into cubes. break 'em up by hand into actual curds. They should quasi-resemble the shapes of Cheetos. Also, I was hoping for a sound bite of the squeak squeak that one should taste/feel/hear, when biting into/chewing on fresh cheese curds. Nevertheless, Chef John. you've inspired me to delve into making cheese curds at home. even though I cannot stand the smell of the process. I've witnessed them being produced at an actual cheese factory, decade ago on a school field trip and I will never forget the door, lol It still isn't worse than my Mum soaking beans overnight in prep for her amazing baked beans. The following a. m, our entire house smelled like one GIANT fart, lol
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Aesthetically, these are Cheese cubes, not curds(although, no doubt they taste the same-yummy AF. Instead of cutting into cubes. break 'em up by hand into actual curds. They should quasi-resemble the shapes of Cheetos. Also, I was hoping for a sound bite of the squeak squeak that one should taste/feel/hear, when biting into/chewing on fresh cheese curds. Nevertheless, Chef John. you've inspired me to delve into making cheese curds at home. even though I cannot stand the smell of the process. I've witnessed them being produced at an actual cheese factory, decade ago on a school field trip and I will never forget the door, lol It still isn't worse than my Mum soaking beans overnight in prep for her amazing baked beans. The following a. m, our entire house smelled like one GIANT fart, lol
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Bhatt Hole
So the real question is, why even use cheese curds in Poutine at all? Just for the sake of tradition? When I make it, I always use actual cheese. Which is, barely-arguably, superior to curds in every way by which a cheese product is judged by any living entity, including invertebrates. Even the most bland cheeses in existence wipe the floor with curds and then come back to deliver a severe beating to the pathetically defenseless and anemic (and virtually tasteless) curds. And that's with a bland cheese. When you use a not-so-bland cheese (like smoked Gouda, the Poutine rolls even harder, with great culinary violence. Bah Humbug to tradition
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So the real question is, why even use cheese curds in Poutine at all? Just for the sake of tradition? When I make it, I always use actual cheese. Which is, barely-arguably, superior to curds in every way by which a cheese product is judged by any living entity, including invertebrates. Even the most bland cheeses in existence wipe the floor with curds and then come back to deliver a severe beating to the pathetically defenseless and anemic (and virtually tasteless) curds. And that's with a bland cheese. When you use a not-so-bland cheese (like smoked Gouda, the Poutine rolls even harder, with great culinary violence. Bah Humbug to tradition
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Gülşah Fidan
As someone who never had cheese curds or poutine before can I use halloumi cheese instead of this to make poutine because it looks similiar in taste and texture to cheese curds? I can't buy cheese curds in my country but I honestly can't bear myself to spend so much time making cheese: ( Is halloumi enough to do the trick?
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As someone who never had cheese curds or poutine before can I use halloumi cheese instead of this to make poutine because it looks similiar in taste and texture to cheese curds? I can't buy cheese curds in my country but I honestly can't bear myself to spend so much time making cheese: ( Is halloumi enough to do the trick?
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Jean-Michel Gagnon
I think one of the reasons why cheeses curds are so hard to get is that it's made out of raw milk. Some countries forbid the importation of raw milk cheese products. This is a great altenative though, as opposed to other chesses people use for their poutine outside of Canada.
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I think one of the reasons why cheeses curds are so hard to get is that it's made out of raw milk. Some countries forbid the importation of raw milk cheese products. This is a great altenative though, as opposed to other chesses people use for their poutine outside of Canada.
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ChrisC
Cheesemakers use a special curd cutter to to the awkward horizontal slices when cutting the curds into cubes as at 3: 20 or so. There are various designs and many cheesemakers make their own, but they generally involve wire strung across a frame. Googling will turn up many examples.
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Cheesemakers use a special curd cutter to to the awkward horizontal slices when cutting the curds into cubes as at 3: 20 or so. There are various designs and many cheesemakers make their own, but they generally involve wire strung across a frame. Googling will turn up many examples.
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Erik Pukinskis
I feel like you kinda ruined it by pressing the curds together into a brick. Once the curds form, just press the water out, but let them crumble you get much more interesting texture. The same applies to tofu. Love your vids you're the best.
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I feel like you kinda ruined it by pressing the curds together into a brick. Once the curds form, just press the water out, but let them crumble you get much more interesting texture. The same applies to tofu. Love your vids you're the best.
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Noah Bodhi
I'm curious, is there a low-tech version of this? I've heard of making cheese out of the curds in sour milk, and maybe something about using lemon juice? Thinking of something that can be done without having to order specialty products online.
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I'm curious, is there a low-tech version of this? I've heard of making cheese out of the curds in sour milk, and maybe something about using lemon juice? Thinking of something that can be done without having to order specialty products online.
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Tara Wright
Thank you so very much. I am one of those who can't simply go to the store to buy them. I live in a small town in northern Canada. Our stores have all the basics but little else. Thank goodness for Amazon and other internet purchases.
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Thank you so very much. I am one of those who can't simply go to the store to buy them. I live in a small town in northern Canada. Our stores have all the basics but little else. Thank goodness for Amazon and other internet purchases.
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Ohio Ladybug
Looks very doable when you explain it. I cant wait to try making them. We had some wonderful fried cheese curds at a place called Mocha Mouse in Wisconsin. Im going to try to replicate them. Thanks again for another great tutorial.
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Looks very doable when you explain it. I cant wait to try making them. We had some wonderful fried cheese curds at a place called Mocha Mouse in Wisconsin. Im going to try to replicate them. Thanks again for another great tutorial.
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E00Spartans
Could you do a video on making homemade mozzarella. I live in Trinidad and buying mozzarella is a huge strain. so if you did that would be awesome. btw i love your videos. almost all my cooking techniques i've learned from you
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Could you do a video on making homemade mozzarella. I live in Trinidad and buying mozzarella is a huge strain. so if you did that would be awesome. btw i love your videos. almost all my cooking techniques i've learned from you
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