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

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  • Опубліковано 23 гру 2024

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  • @lindacolangelo7525
    @lindacolangelo7525 3 роки тому +4

    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

  • @MrWalksindarkness
    @MrWalksindarkness 6 років тому +20

    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

    • @SmokeTrailsBBQ
      @SmokeTrailsBBQ  6 років тому +3

      Hercules Rockefeller thanks! Yes they were very squeaky

  • @agooglyminotaur169
    @agooglyminotaur169 5 місяців тому

    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.

  • @aidanvanapruebo956
    @aidanvanapruebo956 5 років тому +2

    what rennet did you used? is it tablet or liquid and what is it called?

  • @Divergence
    @Divergence 4 роки тому +4

    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.

  • @lilgsq
    @lilgsq 2 роки тому

    can white vinegar be used in subsitute for the rennet?

  • @aauttie
    @aauttie 6 років тому +3

    Needed this for my poutine recipie! Thanks

  • @sporesbane
    @sporesbane 6 років тому +1

    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?

  • @BearsPlaylist
    @BearsPlaylist 5 років тому +4

    Gonna try this one out, thanks bud!
    (Canadian abroad) :)

  • @samispam1000
    @samispam1000 6 місяців тому

    Is it melty and stretchy?

  • @rhether
    @rhether 3 роки тому

    How many ounces of cheese curd will an a gallon of milk yield? Trying to determine costs. Thank you

  • @kalemacpherson2270
    @kalemacpherson2270 3 роки тому

    Canada stamp of approval 🇨🇦 🍁👍

  • @koshaz3x
    @koshaz3x 6 років тому +6

    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.

    • @SmokeTrailsBBQ
      @SmokeTrailsBBQ  6 років тому +1

      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

    • @SmokeTrailsBBQ
      @SmokeTrailsBBQ  6 років тому +1

      Technically, I believe rennet is an enzyme from cow stomaches.

    • @koshaz3x
      @koshaz3x 6 років тому +1

      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.

    • @SmokeTrailsBBQ
      @SmokeTrailsBBQ  6 років тому

      Thanks Sergio! I really appreciate your support!

    • @nicolasmotta5517
      @nicolasmotta5517 5 років тому +1

      @@SmokeTrailsBBQ in spanish the rennet tablet is called "cuajo" man.

  • @jamesross3211
    @jamesross3211 4 роки тому +1

    If I have liquid rennet how much should I put in ?

  • @michaeljfanoun7237
    @michaeljfanoun7237 4 роки тому

    Do you keep the flame on as the curd rest?

  • @eh_canadian
    @eh_canadian 4 роки тому +2

    Can I use regular milk?

  • @jmsva6914
    @jmsva6914 6 років тому +3

    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!!

    • @TheMuggeBoys
      @TheMuggeBoys 6 років тому

      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!

  • @martinsen073
    @martinsen073 6 років тому

    Gotta try this... where do you get rinnet in Quebec?

  • @TheFlatlander440
    @TheFlatlander440 6 років тому

    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!

  • @wannabanana8442
    @wannabanana8442 2 роки тому

    Is it stringy when you make fried cheese curds??

    • @freepalestine1673
      @freepalestine1673 11 місяців тому +1

      Should be, it is supposed to be when it in poutine

  • @MrMotovader
    @MrMotovader 6 років тому +8

    AWESOME MAN
    You don't get any fresher than that
    CHEERS BUD

  • @danielreeve4087
    @danielreeve4087 6 років тому

    Hi how can I get your written recipe please

  • @sadkistanbul1279
    @sadkistanbul1279 5 років тому

    hey my frriend what is your room tempature ? best regards

  • @Opedanderson
    @Opedanderson 5 років тому

    Shouldn't you put the salt in earlier when it was in liquid form?

    • @choreomaniac
      @choreomaniac 4 роки тому +1

      Putting it in at the end draws more water out.

  • @GOD999MODE
    @GOD999MODE 6 років тому +1

    How different is this from Indian Paneer?

    • @SmokeTrailsBBQ
      @SmokeTrailsBBQ  6 років тому

      I have no idea my man but I'm going to figure that out!

    • @leektah354
      @leektah354 5 років тому

      It's so much better.

    • @shas12able
      @shas12able 4 роки тому

      Ah no paneer is soo different from cheese curds..

  • @QuentinQuark
    @QuentinQuark 10 місяців тому +1

    Buttermilk was in place of mesophilic culture?

  • @DelvisD305
    @DelvisD305 6 років тому

    Great tutorial look delicious. Keep it up.
    Happy Weekend.

  • @hanshageman2674
    @hanshageman2674 5 років тому +1

    good vid. thanks for sharing!

  • @constantin1959
    @constantin1959 4 роки тому

    great tutorial; thank you !!

  • @ginabisaillon2894
    @ginabisaillon2894 4 місяці тому +1

    What? We don't get to see the result?

  • @ala-lash3710
    @ala-lash3710 6 років тому

    Really great, can’t wait to try myself 👍🏼👍🏼

  • @LassesFoodAndBarbecue
    @LassesFoodAndBarbecue 6 років тому

    Good posting this separate - its very instructional! Thanks Bud

  • @wowamazingtv9813
    @wowamazingtv9813 6 років тому +1

    *so good bro* 🌹

  • @michaelalexander3828
    @michaelalexander3828 5 років тому

    See ChefSteps video on UA-cam. There is a link to the squeaky cheese curds recipe as well.

  • @lazybonesnetwork7771
    @lazybonesnetwork7771 6 років тому

    This is good to know. Thanks for sharing my friend!

  • @meatcranium4280
    @meatcranium4280 6 років тому +2

    New information. I was wondering what Little MsMuffet was eating. Now I know.

  • @asilvaanil
    @asilvaanil 6 років тому

    Amazing 👌👌👌😍

  • @adityabiyani387
    @adityabiyani387 3 роки тому

    best 1

  • @bksduskmirror1250
    @bksduskmirror1250 2 роки тому +1

    Rennet, the ingredient i can’t find anywhere.

    • @SmokeTrailsBBQ
      @SmokeTrailsBBQ  2 роки тому +1

      Probably online or a cheese making store is your best bet. I found mine at a health food store

  • @DifferingLikes
    @DifferingLikes 6 років тому

    Awesome cook vid, View, Like and Shared on twitter

  • @jtblake714
    @jtblake714 6 років тому +1

    CUTCO Knife, awesome!

  • @shailachannel4446
    @shailachannel4446 6 років тому

    Awesome

  • @Keeley-Rabbit-Hole
    @Keeley-Rabbit-Hole Рік тому +1

    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.

  • @MrQuijibo
    @MrQuijibo 5 років тому

    God damn, i guess that spider was just trying to put miss muffet out of her misery

    • @SmokeTrailsBBQ
      @SmokeTrailsBBQ  5 років тому

      She should have separated her curds and whey and made poutine!

  • @onexpressocafe1821
    @onexpressocafe1821 Рік тому

    Would achieve a better shape using a tofu wooden box. press.

  • @iShareFabFiola
    @iShareFabFiola 6 років тому

    Amazing 👌👌👌😍 like 👍

  • @fairybeautycorner3873
    @fairybeautycorner3873 6 років тому

    Nice 👌👌👌👌👌

  • @violetgypsie
    @violetgypsie Місяць тому +1

    Quebec cheese curds are not cubes. Quebec invented poutine.

  • @crazythriller9294
    @crazythriller9294 6 років тому

    Subd 884 .Great vedeo..I like ur Talent...and creativity...👍

  • @scarletblack666
    @scarletblack666 5 років тому +2

    You know what would have made this video even better, gloves when he pushed the curds down in the pan, yeah!

    • @kyriocheygaming
      @kyriocheygaming 4 роки тому

      Scarlet Black but why? If it’s him or his family eating them!??

    • @Abc123______
      @Abc123______ 4 роки тому +2

      I’m sure his hands, and work area were clean Karen. This is for him, and his family after all.

  • @Rkhughes31
    @Rkhughes31 5 років тому

    Has anyone ever tried this for poutine???

    • @tiffaniterris2886
      @tiffaniterris2886 Рік тому

      Wait... was this serious? Are you not aware French-Canadians invented cheese curds which are a main ingredient in poutine.

  • @michiganfox9069
    @michiganfox9069 6 років тому +2

    You are making cheese without any starter or culture..? That's new..!

    • @Mystress1980
      @Mystress1980 5 років тому +1

      That's what the buttermilk is for. Almost all buttermilk sold in stores is cultured.

  • @MireilleOver60
    @MireilleOver60 6 років тому

    nice recipe ! thanks for passing by my channel I subed

  • @AliAhmed-hv4rv
    @AliAhmed-hv4rv 6 років тому

    Ist like
    Amazing

  • @leektah354
    @leektah354 5 років тому +1

    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
      @SmokeTrailsBBQ  5 років тому

      Tell me your secrets!

    • @leektah354
      @leektah354 5 років тому +1

      @@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.

    • @SmokeTrailsBBQ
      @SmokeTrailsBBQ  5 років тому

      @@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.

    • @leektah354
      @leektah354 5 років тому

      @@SmokeTrailsBBQ Where do you source your milk? I'll bet it's Pasteurized IE; dead.

    • @Mystress1980
      @Mystress1980 5 років тому

      @@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.

  • @myfoodplace9679
    @myfoodplace9679 6 років тому

    16 likes. Nice curd recipe. Very informative. Thanks for sharing. Please watch my new upload complete video.

  • @yayam7788
    @yayam7788 9 місяців тому

    Bro needs to get rid of hand hair.

  • @charmaineszostek3346
    @charmaineszostek3346 3 роки тому +1

    I'm apologize but sticking your hairy arms into the pot grossed me out. Had to stop watching.

  • @count2000band
    @count2000band 4 роки тому

    Hairy arm cheese. yuck.