Have to say I enjoyed your cooking lesson. (I watched some fella from Canada. Took him 9 hours. I was ready to scream.)So I have to say thank you for showing me it’s possible to make these cheese curds. Now I can see I can do it. Thank you for sharing. Linda from up state New York
Awesome video, clear and to the point! I have a hankering for Poutine but I can't find the right kind of curds around here, so thanks for the advice on how to make my own.
A quarter tablet of rennet? How does this convert? I've been stocking up to make curds and this is the bit that confuses me, the tablets I've seen have been for 50l, so a quarter would be for 12.5l?? Are your tablets less concentrated? Or how would you convert to liquid rennet?
Sorry, my native language isn't english, but at some point, before getting the curds, did you say to crush 1/4 tablet of "rennet" is that how it's spelled? is that like yeast or something? I'd appreciate if someone could explain it to me, thank you.
Hi Sergio, thank you for your comment. Yes, a crushed 1/4 tablet of Rennet is what the recipe calls for. It is a "coagulant" that basically thickens up the curds so they have more of a cheesy consistency
Thanks for the explanation, I love Poutine and I wanted to make it with everything as fresh as possible, I shall give it a try with your recipe and I hope to find this rennet tablet, have an excellent rest of the week my friend, I've subscribed because that's how you get subscribers.
Is there a written recipe. I don't see one. I grew up eating curds (Cornwall, Ontario). With all the dairy farms around my area (Southern VA) there are no fresh curds!!
Great vid. I reside in rural northeastern Vermont about 5 miles from the Canadian border and many restaurants here also make their own Poutine which is something I want to try to make myself. Thanks for sharing. Cheers!
0:35 incorrect. 3:21 I guess you haven't figured out how to make them all smooth without the sharp edges. Here's a hint, you missed out on two important steps that you'll never find on youtube....which is a good thing. Squeaky cheese process is a guarded secret despite what you read.
@@SmokeTrailsBBQ It took me a while to figure it out. I was at the point you were in your video. I had cut cubes with sharp edges, and the cheese really did have a big squeak. I know how the cheese factories process it but not to the point of the finished smooth curds. You see, thats the secret, and the secret to the squeak! Well, I finally have my cheese close in shape, texture and squeak. I make a batch (from 2 gallons of milk) about every other week.
@@leektah354 If he's Canadian, it has to be pasteurized. It's illegal to sell it raw here. The only way around it is to have a dairy farm or source it out from a farmer willing to risk thousands in fines.
Have to say I enjoyed your cooking lesson. (I watched some fella from Canada. Took him 9 hours. I was ready to scream.)So I have to say thank you for showing me it’s possible to make these cheese curds. Now I can see I can do it. Thank you for sharing. Linda from up state New York
Lol I'm also from Canada. Glad it helped!
@@SmokeTrailsBBQdamn bro
this seems much simpler than other cheese recipes I've seen, thanks! do the curds squeak? Not that they have to for poutine, i was just wondering
Hercules Rockefeller thanks! Yes they were very squeaky
Awesome video, clear and to the point! I have a hankering for Poutine but I can't find the right kind of curds around here, so thanks for the advice on how to make my own.
what rennet did you used? is it tablet or liquid and what is it called?
rememeber when I went to the seaside as a kid back in the 90's. Asked for poutine got some weird stares in the cafe I was in.
can white vinegar be used in subsitute for the rennet?
Needed this for my poutine recipie! Thanks
A quarter tablet of rennet? How does this convert? I've been stocking up to make curds and this is the bit that confuses me, the tablets I've seen have been for 50l, so a quarter would be for 12.5l?? Are your tablets less concentrated? Or how would you convert to liquid rennet?
Gonna try this one out, thanks bud!
(Canadian abroad) :)
Is it melty and stretchy?
How many ounces of cheese curd will an a gallon of milk yield? Trying to determine costs. Thank you
Canada stamp of approval 🇨🇦 🍁👍
Sorry, my native language isn't english, but at some point, before getting the curds, did you say to crush 1/4 tablet of "rennet" is that how it's spelled? is that like yeast or something? I'd appreciate if someone could explain it to me, thank you.
Hi Sergio, thank you for your comment. Yes, a crushed 1/4 tablet of Rennet is what the recipe calls for. It is a "coagulant" that basically thickens up the curds so they have more of a cheesy consistency
Technically, I believe rennet is an enzyme from cow stomaches.
Thanks for the explanation, I love Poutine and I wanted to make it with everything as fresh as possible, I shall give it a try with your recipe and I hope to find this rennet tablet, have an excellent rest of the week my friend, I've subscribed because that's how you get subscribers.
Thanks Sergio! I really appreciate your support!
@@SmokeTrailsBBQ in spanish the rennet tablet is called "cuajo" man.
If I have liquid rennet how much should I put in ?
A teaspoon
Do you keep the flame on as the curd rest?
Can I use regular milk?
Yes, any kind of milk will work.
Bro; he said that.
Is there a written recipe. I don't see one. I grew up eating curds (Cornwall, Ontario). With all the dairy farms around my area (Southern VA) there are no fresh curds!!
Ha, ha. I'm from Ontario and, since I'm in New York now, I can't buy curds either! Have to try this recipe!
Gotta try this... where do you get rinnet in Quebec?
Great vid. I reside in rural northeastern Vermont about 5 miles from the Canadian border and many restaurants here also make their own Poutine which is something I want to try to make myself. Thanks for sharing. Cheers!
Is it stringy when you make fried cheese curds??
Should be, it is supposed to be when it in poutine
AWESOME MAN
You don't get any fresher than that
CHEERS BUD
Thank you!
Hi how can I get your written recipe please
hey my frriend what is your room tempature ? best regards
Shouldn't you put the salt in earlier when it was in liquid form?
Putting it in at the end draws more water out.
How different is this from Indian Paneer?
I have no idea my man but I'm going to figure that out!
It's so much better.
Ah no paneer is soo different from cheese curds..
Buttermilk was in place of mesophilic culture?
Great tutorial look delicious. Keep it up.
Happy Weekend.
good vid. thanks for sharing!
Thanks Hans. Glad you found it useful
great tutorial; thank you !!
What? We don't get to see the result?
Really great, can’t wait to try myself 👍🏼👍🏼
Good posting this separate - its very instructional! Thanks Bud
*so good bro* 🌹
See ChefSteps video on UA-cam. There is a link to the squeaky cheese curds recipe as well.
Thanks mike I'll check it out!
This is good to know. Thanks for sharing my friend!
New information. I was wondering what Little MsMuffet was eating. Now I know.
You got it!
Amazing 👌👌👌😍
best 1
Rennet, the ingredient i can’t find anywhere.
Probably online or a cheese making store is your best bet. I found mine at a health food store
Awesome cook vid, View, Like and Shared on twitter
CUTCO Knife, awesome!
Awww yea! Cutco rocks!
Awesome
I assumed you’d just make them with lemon juice to separate the curds and whey like making paneer. Baffled as it appears you get the same result.
God damn, i guess that spider was just trying to put miss muffet out of her misery
She should have separated her curds and whey and made poutine!
Would achieve a better shape using a tofu wooden box. press.
Amazing 👌👌👌😍 like 👍
Nice 👌👌👌👌👌
Quebec cheese curds are not cubes. Quebec invented poutine.
Subd 884 .Great vedeo..I like ur Talent...and creativity...👍
You know what would have made this video even better, gloves when he pushed the curds down in the pan, yeah!
Scarlet Black but why? If it’s him or his family eating them!??
I’m sure his hands, and work area were clean Karen. This is for him, and his family after all.
Has anyone ever tried this for poutine???
Wait... was this serious? Are you not aware French-Canadians invented cheese curds which are a main ingredient in poutine.
You are making cheese without any starter or culture..? That's new..!
That's what the buttermilk is for. Almost all buttermilk sold in stores is cultured.
nice recipe ! thanks for passing by my channel I subed
Ist like
Amazing
0:35 incorrect. 3:21 I guess you haven't figured out how to make them all smooth without the sharp edges. Here's a hint, you missed out on two important steps that you'll never find on youtube....which is a good thing. Squeaky cheese process is a guarded secret despite what you read.
Tell me your secrets!
@@SmokeTrailsBBQ It took me a while to figure it out. I was at the point you were in your video. I had cut cubes with sharp edges, and the cheese really did have a big squeak. I know how the cheese factories process it but not to the point of the finished smooth curds. You see, thats the secret, and the secret to the squeak! Well, I finally have my cheese close in shape, texture and squeak. I make a batch (from 2 gallons of milk) about every other week.
@@leektah354 That's awesome! Maybe after cutting the curds if I put them in a warm pot for a while it might soften the edges.
@@SmokeTrailsBBQ Where do you source your milk? I'll bet it's Pasteurized IE; dead.
@@leektah354 If he's Canadian, it has to be pasteurized. It's illegal to sell it raw here. The only way around it is to have a dairy farm or source it out from a farmer willing to risk thousands in fines.
16 likes. Nice curd recipe. Very informative. Thanks for sharing. Please watch my new upload complete video.
Bro needs to get rid of hand hair.
I'm apologize but sticking your hairy arms into the pot grossed me out. Had to stop watching.
Happy cheesemaking!
Hairy arm cheese. yuck.