Gavin you are such a great teacher, honestly ive made blue cheese using your recipe and its going great aging, I found your video easy to follow and Im addicted to home cheese making. My hero the curd nerd 😍
Hi Gavin from a Quebecker living down under in Victoria. Looking forward to try your recipe! In Quebec, squeaky cheese is sold freshly made, unrefrigerated. Refrigerating it makes the squeak go away! After 24h you start losing the squeakiness too. You're meant to eat it the same day, after waiting for the maturing 12hs. Of course, you can always put it in the fridge to not waste it, it'll still be good, just not as squeaky!
The basic version of poutine is the curds and gravy on frys, but it's kind evolved like Pizza. Poutine is now a genre of related dishes, rather than a specific recipe. The most basic version of poutine, just the gravy and curds, is the equivalent of a single topping pizza
I'm also from Quebec and really miss my Poutine.... If you make the gravy nice and hot, it should melt the cheese to the fries nicely, and make a delicious soggy mess... Mmmmmm...
In Canada, when we get fresh curds, it is not so uniformly cut into cubes or finger....more like little blobs, lol. And they are all irregular shaped. Some big, some small. Also, the best part about getting them fresh is in the bag, there is just a wee bit of the milky salty brine. It keeps them a little wet, but fresh and lovely. We eat them straight out of the bag, and of course on Poutine!
I've just made this recipe... Started at 8 in the morning and finished bout 1pm. Lots of work and lots of steps... It made a considerable amout of cheese. I used 4L of 3.5% pasturized milk. Thanks Gavin !
In case anyone else makes these, just an FYI. The BEST time to use the cheese curds are when they're fresh, BEFORE they've been in the fridge. The fridge causes them to lose their elasticity, their telltale squeak, and they melt better fresh. They won't be rubbery anymore (Or not as much), and are more like a moist cheddar afterwards. It still tastes good, though! Also, a brown-sauce (beef) gravy is a huge no-no. It's a chicken based gravy, sometimes much thinner, or even rotisserie styled BBQ Chicken sauce (It's a thinner chicken gravy flavoured with a bit of tomato powder to give it a reddish hue and a nice acidic bite).
Great video! I am French Canadian its amazing that you are eating poutine in Australia. I wanted to tell you about "p'tit lait" People go nuts over the stuff. You go to where they make the cheese curds and you only have a 30 minute window. It is served at the point that you do the ball test with your hand. You drain out the whey ,salt it and eat it while its still hot. I think its great. Salt and vinegar chips are great with p'tit lait. Its sold by the pound. You can also press this cheese slightly overnight and its called block. Thanks for the video ill be making a batch soon.
What amazes me is how many cheeses use the same ingredients and processes with minor variations produce such different cheeses. Except of course American cheese which I don't consider cheese.
@@johnr797 Yes of course. A cheese that doesn't start out with milk is not a cheese. I am American, too bad we didn't find some nice cheese from Western NY (where I live) to call American cheese.
Living in Nova Scotia, Canada where poutine is very popular (you can get it at McDonalds even!) I was excited to make my own curds and these did not disappoint. Thanks for the great recipe! I made mine with our raw goat's milk and it was just as successful.
For poutine the fries and the gravy must be piping hot. Mix the cheese curds with the fries so they are evenly distributed, then pour the gravy over top of it all. You want things to be hot enough to melt the cheese curds a little and blend with the gravy. Good luck :)
Smaller pics melt easier. 1cm cubed or smaller is pretty standard. You've got the basic recipe. The really great thing about poutine is that like pizza you can put in anything you want, chocolate perhaps. I've even had steak fajita poutine.
Hi Gaven, great vid (along with all the others) I have used this a few times a it’s great.I want to make a larger batch using this method since I always have sucess with this one. If I were to go from the 1gallon and increase to say 2 or 3 gal would I just double or triple everything?
Any advice different from Gavin? I can't seem to get it to taste like the curd we would get from Wilton cheese factory near Kingston Ontario. Mine is salty and the cheese squeaks but seems to be missing a flavour.
Awesome video! You've inspired me to give cheese making a try! By the way our (my wife and I) favorite cheese is Gruyere! we would love to see you make some!
Terrific channel I have just discovered! Yes- Poutine is actually a creation by French Canadians in the province of Quebec where I am from! I must try to make at least a few of your cheeses!
Curds are also extremely common fried or raw in the Midwestern US. I'm excited at the prospect of making my own! For these precise temperatures, would a Sous Vide double boiler work?
Thank you for sharing!!! They are one of my favorite foods and are readily available in central NY. It's great to see the work that goes into. I can't think of many recipes that take as much hands on time. It's so worth it though.
Found your channel a few days ago and have already watched every video you've got. Love your videos and look forward to trying to replicate your(successful) results!
Hey Gav, thanks for these awesome tutorials. I live in Wisconsin USA, where nearly every restaurant and bar serves cheese curds, sometimes raw and squeeky and sometimes breaded and deep fried. They're expensive here, even in a state that calls itself the "Dairy State". Can't wait to try this recipe. I've got your Leiden and Ricotta Salata and Farmhouse Cheddar with peppercorns aging in my cheese cave (wine fridge). All of these were made in the last two weeks, and I hope I have the patience to wait for them to age properly. I also made your chevre (with dill, chive and black pepper) which allowed me to convert $16 US worth of goat milk into maybe $60 US worth of chevre that I gave to 7 friends and still had some left for my family. Everybody loved it. Thanks!
I've never been able to find real cheese curds in the USA. I've lived in Vermont basically on the Canadian border for 24 years. I wonder if it is illegal to sell them? There are laws about minimum aging of cheeses prior to sale (something like 30 days I think) and by that time, squeekiness is gone. Maybe restaurants can sell them if they put them directly in a dish? Anyways I started making them at home a few weeks ago. Other recipe was more involved. I will try this one.
I know, right? I have been trying to justify buying this teeny tiny bag of them for $7 so I can try a few recipes, I just can't bring myself to do it .-. If nothing else, they're definitely more commonplace here in Wisconsin. Back in Ohio you could only buy them for at least $12 from Amish country.
By the way, I did make these last month, following Gav's recipe exactly, plus adding generous cracked black pepper during milling. They came out perfectly. Squeaky and delicious, and lasted in the fridge for at least 2 weeks, by which time my family had polished them all off. Good as a snack, as well as crumbling over a salad. Cheers!
I am from Quebec city and definitely a poutine lover. I will try this receipe of home maid cheese curds, thanks for making such a great detailed video :-)
we have that in northern Minnesota in the US too... we just call it squeaky cheese... the squeaky cheese ive had is normally more wet looking... good stuff
i think reason why people want to learn to make cheese is to make it all from scratch and poeple alos know what is being put into it and the hard work and hours as well to make why its so expencive in store and also making poutine from scratch to
the curd is setting as we speak... I can't wait till tomorrow. I've been waiting for this video. ever try to make tortillon? I believe it's a French Canadian cheese that comes in a brine and is in a knot form. thank you for your videos.
Thank you, so far your harvati and feta recipe have been a success and I'm still waiting/aging my cheddar lol. Tortillion is made by La Chaudière Inc it's very good but salty cheese.
I heard you can use whey in gravies, I was wondering if you have tried that? I do love me some poutine's and I think the tangy taste whey is supposed to give gravy would be good for a Montreal style poutine (some friends over there prefer their Montreal Steak Sauces for it)
another amazing video ... being canadian have to say I hate poutine lol but fries with cheese ground beef and salsa is amazing so ill have to give that a try with this recipe
We fry our cheese curds in Wisconsin in bread crumbs. Just as good fresh though. I love watching your videos, cheese was one of my favorite subjects in culinary school and I always wished they taught a class on making it where I attended.
Thanks for your videos Gavin! I'm just starting my curd nerd adventure. Is the whey from squeaky cheese curds suitable for ricotta? Also, the beginners cheese making kit I bought * recommends making up the meso culture into a starter. Why do you prefer to use the freeze dried culture directly? * I would have bought from your shop, but I'm literally on the other side of the world.
I would also like to know how to make Boursin. It's Soft buttery cream cheese from France. I think itI is called a gourmandise type cheese? Please please
I love cheese. All cheese... Except blue. Sorry but ew. . but these squeaky little babies mmm mm mmm. Wish i could have be your quality assurance tester.
@@tusk3260 we have cheese festivals all over out here in WI. during the summer months. Almost every cart in the one by me has their own version of breaded and fried curds. my favorite by far is a beer battered fried cheese curd.
You did just 1 mistake: You are not supposed to put the curds in the fridge that makes them lose their squeakyness Instead you just put them in a container or a bag and leave them at room tempature they will stay good for 4 to 5 days But franky we usually eat them all the first day because they are addictive like potato chips
Gavin Webber the first time I tried it, I didn’t use a double boiler or a bain marie, so had a hard time getting the temperature right, then I referred to your guide which came with the soft cheese kit. I ended up making the cheese curds, but it wasn’t as squeaky as I would have liked. I’m making a 2nd batch now, it’s taken over 2 hours and still no clean cut, I’ve added more rennet, so I’m hoping this helps the milk coagulate. I’ll update when I’m done :)
The making and curing process make a great difference. Just think about bread, most of the time it's just a matter of flour, yeast, water and a pinch of salt, yet, different types of bread, pizzas, crackers and what not can come out of the very same ingredients, just depending on how you work the ingredients and how you cook them :-)
I made this with organic veg rennet instead of animal and Thermophilic instead of Mesophilic. oops. lol I ended up with a non melting Feta like cheese. very crumbly. the curds around here seem more like a smooth cheddar.
I am about to attempt to make them.. I thought there was a step where they are pressed with a weight for a given amount of time or is this just a different way to do it?
2nd time i've made this recipe. I am getting better and more efficient. Last step is real important, let the curds rest 12 to 24 hours at room temp to get the right ph level. Can't eat them right away and expect them to taste like real curds. My curds never make it to the fridge, they are room temp until they are all gone, 2 to 3 days... Thanks again Gavin and Happy new years !
Actually Roskoe P you'd be surprised that you are making them the correct way because you are not supposed to put the curds in the fridge that makes them lose their squeakyness In fact the original brand St Albert when sold are put on a wood stand to make sure the seller dont refrigerate them
when making cheese of any kind would the cheese be better, richer or worse if heavy whipping cream or 1/2 and 1/2 cream/milk was used? thank you for your channel
Hey there, just wondering if you have any tips on how to cut curds horizontally without your awesome tool? Maybe an offset spatula in layers could work? I would appreciate any advice!
Have you looked at the prices of the stuff in his shop? Should change his name to old greedy bastard. This is the last time I click on one of his videos.
Hello, everyone I make about 30 kg of cheese from raw milk a month/hobby. I was in Quebec/Drummondville for 3 years. I would like to produce the "poutine québécoise" in Passau/Germany. I will test this recipe. Thank you, Karl_Heg, Bavarian Forest
Yes, it only seems to do that when there is lots of text on the screen like the Ingredients list. I might try a different method of recording the voiceover next time.
There is something really soothing about seeing familiar items like that Sistema plastic box. It's one of the reasons I end up following Australian channels.
ty I'm Canadian and poutin is my favorite however in u.s. cheese is expensive and the amount you made would cost 10$ or more so was looking to make my own. thx again
Patrick Petrie yah that is a long haul but def. love the cheese it is my favorite. I used to live in Sherbrooke lol I now live in NY was in Maine for long time. I have family there in St. Catherine now. I also lived in Montreal and victoriaville when I was like 5 yrs to about 11. Been long time. last time I was there was when my brother married back in 2003. lol cigs here in wny are cheap I think better then Marlboros they're called Senecas from the reservation 3.40 a pack sometimes 23.00 a carton. better then 9.50 a pack definitely lol
RealUnique1 it cost me about 10 to make these as the 4l of unhomoginized milk is 9.00 fresh from the farm but, the yeild is higher than store bought and the cream content is much higher
How would you add flavor such as horseradish, dill, habanero, etc. At what point would you add said flavoring? I bought some from a local Amish cheese maker.
argh again with the mispronounced word. I get that it READS poo-teen but it's not spoken that way. Putz-in like puts in is how to properly pronounce poutine. Love your cheese creations tho!
Elle Stoney I'm Canadian too .... and yes if you want to read it the way western canada does then ok enjoy your poo tine... but try ordering it with that word in Quebec where poutine came from. GL
Thanks for answering! I've tried to make these in the past, but they never turned out right. I gave up after 6 or 7 tries. Some were bitter and crumbly, others were firm but tasted like cottage cheese with no squeak at all. One tasted more like provolone lol, still no squeak. I'll try your recipe and see if it's the key!
@@GavinWebber tks, that's what we have here in Michigan USA, love the video I am going to make it soon as the chemical's come in. although I have never used the chemicals but will try it. Nicky
My first attempt at halloumi cheese. Big fail - in hindsight I think I should be left it longer before cutting the curd. Ended up like cottage cheese. Now trying to UA-cam what I did wrong...
I was at the grocery store this evening and saw Garlic and Dill cheese curd's, can you tell me about how much garlic and dill to add for the amount you are making??? and when to add it.... tks, Nicky, PS they were quite expensive, $4.99 for a small pkg.
Gavin you are such a great teacher, honestly ive made blue cheese using your recipe and its going great aging, I found your video easy to follow and Im addicted to home cheese making. My hero the curd nerd 😍
Hi Gavin from a Quebecker living down under in Victoria. Looking forward to try your recipe! In Quebec, squeaky cheese is sold freshly made, unrefrigerated. Refrigerating it makes the squeak go away! After 24h you start losing the squeakiness too. You're meant to eat it the same day, after waiting for the maturing 12hs. Of course, you can always put it in the fridge to not waste it, it'll still be good, just not as squeaky!
The basic version of poutine is the curds and gravy on frys, but it's kind evolved like Pizza. Poutine is now a genre of related dishes, rather than a specific recipe. The most basic version of poutine, just the gravy and curds, is the equivalent of a single topping pizza
Notification squad!
I'm also from Quebec and really miss my Poutine....
If you make the gravy nice and hot, it should melt the cheese to the fries nicely, and make a delicious soggy mess... Mmmmmm...
In Canada, when we get fresh curds, it is not so uniformly cut into cubes or finger....more like little blobs, lol. And they are all irregular shaped. Some big, some small. Also, the best part about getting them fresh is in the bag, there is just a wee bit of the milky salty brine. It keeps them a little wet, but fresh and lovely.
We eat them straight out of the bag, and of course on Poutine!
GoranMak yaas poutines aren't the same without cheese curds like from new York fries
I've just made this recipe... Started at 8 in the morning and finished bout 1pm. Lots of work and lots of steps... It made a considerable amout of cheese. I used 4L of 3.5% pasturized milk. Thanks Gavin !
As the saying goes: “good things take time!” (Good grief I LUV cheese...) 😋
I think this makes you an honorary Canuck. Enjoy your Poutine.
Thanks! I'll wear it with pride Dale.
In case anyone else makes these, just an FYI. The BEST time to use the cheese curds are when they're fresh, BEFORE they've been in the fridge. The fridge causes them to lose their elasticity, their telltale squeak, and they melt better fresh. They won't be rubbery anymore (Or not as much), and are more like a moist cheddar afterwards. It still tastes good, though! Also, a brown-sauce (beef) gravy is a huge no-no. It's a chicken based gravy, sometimes much thinner, or even rotisserie styled BBQ Chicken sauce (It's a thinner chicken gravy flavoured with a bit of tomato powder to give it a reddish hue and a nice acidic bite).
Makes me want poutine 😐 lol.
Canadian here, how did you like the poutine? we also eat curds by themselves. salty squeaky goodness
I think it's amazing. Loved it and will definitely make the squeaky curds again.
Great video! I am French Canadian its amazing that you are eating poutine in Australia. I wanted to tell you about "p'tit lait" People go nuts over the stuff. You go to where they make the cheese curds and you only have a 30 minute window. It is served at the point that you do the ball test with your hand. You drain out the whey ,salt it and eat it while its still hot. I think its great. Salt and vinegar chips are great with p'tit lait. Its sold by the pound. You can also press this cheese slightly overnight and its called block. Thanks for the video ill be making a batch soon.
Sounds delicious.
David Martin droooool! Does sound amazing
I LOVE P'TIT LAIT!!!
Newfoundland Poutine is Curds, Stuffing, Gravy, on Chips :)
can you make Bulgarian feta or Danish feta ?
tigerking I would like to see video of Danish feta as no one on UA-cam is making .
Hello from Canada!!
Mr. W, if you are not sure of the fat content of your milk would you suggest adding a little heavy cream?
Yes, you could. But I wouldn't add more than 100 ml of cream.
I love watching these videos but every time I want to go out and eat every cheese I can find!!
What amazes me is how many cheeses use the same ingredients and processes with minor variations produce such different cheeses. Except of course American cheese which I don't consider cheese.
I hope you just mean the type called American Cheese, not all cheeses from the states. They actually make a lot of good ones down there.
@@johnr797
Yes of course. A cheese that doesn't start out with milk is not a cheese. I am American, too bad we didn't find some nice cheese from Western NY (where I live) to call American cheese.
icitte au quebec on mange dla poutine :)
Living in Nova Scotia, Canada where poutine is very popular (you can get it at McDonalds even!) I was excited to make my own curds and these did not disappoint. Thanks for the great recipe! I made mine with our raw goat's milk and it was just as successful.
As a Canadian, I can approve greatly
Me too ! 🇨🇦👍
For poutine the fries and the gravy must be piping hot. Mix the cheese curds with the fries so they are evenly distributed, then pour the gravy over top of it all. You want things to be hot enough to melt the cheese curds a little and blend with the gravy. Good luck :)
Cheers. I was nearly right. They did melt a little. The gravy and the chips were very hot.
Smaller pics melt easier. 1cm cubed or smaller is pretty standard. You've got the basic recipe. The really great thing about poutine is that like pizza you can put in anything you want, chocolate perhaps. I've even had steak fajita poutine.
the one we make poutine with are more irregular and shiny. but looks good, as long as it squeaks and slightly melt under the gravy.
How was the poutine?
It was delicious, good comfort food. We normally have gravy on chips, so it wasn't much of a change.
Hi Gaven, great vid (along with all the others) I have used this a few times a it’s great.I want to make a larger batch using this method since I always have sucess with this one. If I were to go from the 1gallon and increase to say 2 or 3 gal would I just double or triple everything?
Correct
i make this as a living here in quebec an 1h from Maine USA.
Any advice different from Gavin? I can't seem to get it to taste like the curd we would get from Wilton cheese factory near Kingston Ontario. Mine is salty and the cheese squeaks but seems to be missing a flavour.
Awesome video! You've inspired me to give cheese making a try! By the way our (my wife and I) favorite cheese is Gruyere! we would love to see you make some!
Terrific channel I have just discovered! Yes- Poutine is actually a creation by French Canadians in the province of Quebec where I am from! I must try to make at least a few of your cheeses!
Attention! tu vas te faire ramassé par les anglo!
Curds are also extremely common fried or raw in the Midwestern US. I'm excited at the prospect of making my own! For these precise temperatures, would a Sous Vide double boiler work?
Yes it would; ua-cam.com/video/uDCTTJjVjyQ/v-deo.html
Thank you for sharing!!! They are one of my favorite foods and are readily available in central NY. It's great to see the work that goes into. I can't think of many recipes that take as much hands on time. It's so worth it though.
We are lucky to have great cheese in CNY!
10:02
"We will see that dish in action ... in my mouth ... i hope."
I couldn't stop laughing.
Mike Sweeney
why am i sooo addicted to these videos😂
Lewibooi the Waffle hahaha same!. I can't stop watching them 😆
Oh, it looks like this Texan might need to try this to make some Canadian Puten(Spelling?).
Thanks for all your videos, love them.
poutine......Canada to the rescue
Found your channel a few days ago and have already watched every video you've got. Love your videos and look forward to trying to replicate your(successful) results!
Best of luck!
Hey Gav, thanks for these awesome tutorials. I live in Wisconsin USA, where nearly every restaurant and bar serves cheese curds, sometimes raw and squeeky and sometimes breaded and deep fried. They're expensive here, even in a state that calls itself the "Dairy State". Can't wait to try this recipe. I've got your Leiden and Ricotta Salata and Farmhouse Cheddar with peppercorns aging in my cheese cave (wine fridge). All of these were made in the last two weeks, and I hope I have the patience to wait for them to age properly. I also made your chevre (with dill, chive and black pepper) which allowed me to convert $16 US worth of goat milk into maybe $60 US worth of chevre that I gave to 7 friends and still had some left for my family. Everybody loved it. Thanks!
I've never been able to find real cheese curds in the USA. I've lived in Vermont basically on the Canadian border for 24 years. I wonder if it is illegal to sell them? There are laws about minimum aging of cheeses prior to sale (something like 30 days I think) and by that time, squeekiness is gone. Maybe restaurants can sell them if they put them directly in a dish? Anyways I started making them at home a few weeks ago. Other recipe was more involved. I will try this one.
I know, right? I have been trying to justify buying this teeny tiny bag of them for $7 so I can try a few recipes, I just can't bring myself to do it .-. If nothing else, they're definitely more commonplace here in Wisconsin. Back in Ohio you could only buy them for at least $12 from Amish country.
By the way, I did make these last month, following Gav's recipe exactly, plus adding generous cracked black pepper during milling. They came out perfectly. Squeaky and delicious, and lasted in the fridge for at least 2 weeks, by which time my family had polished them all off. Good as a snack, as well as crumbling over a salad. Cheers!
Thanks for the update! :) I'm definitely going to have to try it now
They just started selling cheese curds in Pennsylvania this year. Mainly gas stations and expensive places but dear God are they good.
I am from Quebec city and definitely a poutine lover. I will try this receipe of home maid cheese curds, thanks for making such a great detailed video :-)
In the USA, when we squeeze the cheese, we call it poutine....hahahah....sorry just a little cheese humor :)
we have that in northern Minnesota in the US too... we just call it squeaky cheese... the squeaky cheese ive had is normally more wet looking... good stuff
You're correct. They should be a little more wet. In Canada, when bought, the bag has a bit of the milky salty brine.
Are you planning of making the norwegian gamalost in the future?
Not sure, but I will put it on my list.
i think reason why people want to learn to make cheese is to make it all from scratch and poeple alos know what is being put into it and the hard work and hours as well to make why its so expencive in store and also making poutine from scratch to
This is a great video - and I love the step by step guide! Thanks for sharing! Best regards from Weekend at the Cottage... in Canada! Nik & Carol
+Weekend at the Cottage thanks Nik and Carol
Made my first home made cheese with this recipe. It worked! Thank you @Gavin . Homemade poutine next. #Omnomnom
The curds will loose their squeek once you put them in the fridge. To get the squeek back you can try putting them few seconds in the microwave. :)
Nice tip. That was certainly the case. I tried them a few days after I made them and they did lose their squeak.
Gavin Webber In Quebec we don't put it in the fridge. In grocery stores they sell it in bags at room temperature. You eat it while fresh.
the curd is setting as we speak... I can't wait till tomorrow. I've been waiting for this video. ever try to make tortillon? I believe it's a French Canadian cheese that comes in a brine and is in a knot form. thank you for your videos.
Best of luck with your cheese. I haven't heard of Tortillon. I will look it up in my cheese encyclopaedia.
Thank you, so far your harvati and feta recipe have been a success and I'm still waiting/aging my cheddar lol. Tortillion is made by La Chaudière Inc it's very good but salty cheese.
Great video Gavin. Squeaky cheese curds are such a "thing" in Canada. Great to see how it should be done.
+GoJoMedia Geoff I've always wanted to make these ever since I saw your Poutine taste test review on your channel 😀
I heard you can use whey in gravies, I was wondering if you have tried that? I do love me some poutine's and I think the tangy taste whey is supposed to give gravy would be good for a Montreal style poutine (some friends over there prefer their Montreal Steak Sauces for it)
If you make gravy out of whey, please share tks Nicky
Squeaky cheese curds is vital for poutine. I'm Canadian and I love poutine. That cheese looks really good. Cheers!
another amazing video ...
being canadian have to say I hate poutine lol
but fries with cheese ground beef and salsa is amazing so ill have to give that a try with this recipe
We fry our cheese curds in Wisconsin in bread crumbs. Just as good fresh though. I love watching your videos, cheese was one of my favorite subjects in culinary school and I always wished they taught a class on making it where I attended.
I made this last night, will sample for dinner tonight! Thanks for the recipe!
How was it?
@@meganhoward8820 Hi, it was really good. Nice and squeaky and really yummy!
The food I haven’t tried is Poutine🇨🇦
Squeaky cheese curds are a Wisconsin classic
Not unpopular in upstate New York near the Canadian border either.
Thanks for your videos Gavin! I'm just starting my curd nerd adventure. Is the whey from squeaky cheese curds suitable for ricotta?
Also, the beginners cheese making kit I bought * recommends making up the meso culture into a starter. Why do you prefer to use the freeze dried culture directly?
* I would have bought from your shop, but I'm literally on the other side of the world.
I would also like to know how to make Boursin. It's Soft buttery cream cheese from France. I think itI is called a gourmandise type cheese? Please please
I love cheese. All cheese... Except blue. Sorry but ew. . but these squeaky little babies mmm mm mmm. Wish i could have be your quality assurance tester.
Garvin, do you still use Mesophilic culture if you use raw whole milk from a dairy--non-past', non-homo'?
Mmmm I love squeakers! Nothing like a poutine with proper cheese curds.
Thank God I live in Wisconsin. Would love to try homemade ones still
You should come to eastern Ontario because it is here that you will find the original cheese curds from St Albert
Ps we even have a curds festival
@@tusk3260 we have cheese festivals all over out here in WI. during the summer months. Almost every cart in the one by me has their own version of breaded and fried curds. my favorite by far is a beer battered fried cheese curd.
Thank you for uploading this! Going to try my hand at it tomorrow!
You did just 1 mistake: You are not supposed to put the curds in the fridge that makes them lose their squeakyness
Instead you just put them in a container or a bag and leave them at room tempature they will stay good for 4 to 5 days
But franky we usually eat them all the first day because they are addictive like potato chips
I just ordered the culture, rennet and soft cheese kit, so excited to be making squeaky cheese curds! thanks Gavin!
Hope you enjoy it!
Gavin Webber the first time I tried it, I didn’t use a double boiler or a bain marie, so had a hard time getting the temperature right, then I referred to your guide which came with the soft cheese kit. I ended up making the cheese curds, but it wasn’t as squeaky as I would have liked. I’m making a 2nd batch now, it’s taken over 2 hours and still no clean cut, I’ve added more rennet, so I’m hoping this helps the milk coagulate. I’ll update when I’m done :)
You use pretty much the same ingredients every time! How do different cheeses come from the same ingredients? It's some sort of wizardry over there!
Indeed! Milk, rennet, salt, culture and time. All make a good cheese, with variations of course ;-)
I suppose it depends on the type of culture, the temperatures and the setting times...
The making and curing process make a great difference. Just think about bread, most of the time it's just a matter of flour, yeast, water and a pinch of salt, yet, different types of bread, pizzas, crackers and what not can come out of the very same ingredients, just depending on how you work the ingredients and how you cook them :-)
Tziu Ricky Makes sense. Thanks! 👍
I made this with organic veg rennet instead of animal and Thermophilic instead of Mesophilic. oops. lol I ended up with a non melting Feta like cheese. very crumbly. the curds around here seem more like a smooth cheddar.
Guess what Sparky, you invented a new cheese!
I was wondering why do you cook the curds over the whey before cutting? I've seen a bunch of recipes and yours is the only one that has that step.
I can't seem to get a proper buttery flavor that is expected from the cheese factory
Just abit smaller on the curd sizes, put it in a bowl with half gravy, push your fries in the gravy. And you got yourself a perfect poutine!
Joel Benoit poutine is not the only way to use them and having lived my life in Maine I'm rather sick of poutine for now.
Sucks for you than.
Joel Benoit no it doesn't suck for me I choose to eat what I want when I want to and I am tired of poutine. End of story.
or is it ?
I am about to attempt to make them.. I thought there was a step where they are pressed with a weight for a given amount of time or is this just a different way to do it?
Yes!!! I cannot wait to try this!
2nd time i've made this recipe. I am getting better and more efficient. Last step is real important, let the curds rest 12 to 24 hours at room temp to get the right ph level. Can't eat them right away and expect them to taste like real curds. My curds never make it to the fridge, they are room temp until they are all gone, 2 to 3 days... Thanks again Gavin and Happy new years !
Actually Roskoe P you'd be surprised that you are making them the correct way because you are not supposed to put the curds in the fridge that makes them lose their squeakyness
In fact the original brand St Albert when sold are put on a wood stand to make sure the seller dont refrigerate them
is the heat on for the entire process ?
As necessary to maintain the target temperature
when making cheese of any kind would the cheese be better, richer or worse if heavy whipping cream or 1/2 and 1/2 cream/milk was used?
thank you for your channel
It all depends on the cheese you are trying to make. They would definitely be richer, however some cheeses aren't meant to be rich and soft.
What is the fat percentage in Full Cream Milk? 3.25%
Yes, or there about
curds are supposed to be fresh,warm, wet and salty..
Hello self from two years ago. Much has changed! We now have milk cows! Made cheese for the first time today . Til next time :)
Hey there, just wondering if you have any tips on how to cut curds horizontally without your awesome tool? Maybe an offset spatula in layers could work? I would appreciate any advice!
Gavin usually suggests using a long knife at 45 degrees as an alternative.
Have you looked at the prices of the stuff in his shop? Should change his name to old greedy bastard. This is the last time I click on one of his videos.
Hello, everyone
I make about 30 kg of cheese from raw milk a month/hobby.
I was in Quebec/Drummondville for 3 years.
I would like to produce the "poutine québécoise" in Passau/Germany.
I will test this recipe.
Thank you, Karl_Heg, Bavarian Forest
How’d it go? Did the curds taste like the ones from Quebec?
Getting some static on the voice over mic. Looks tasty though. I do love a squeaky cheese.
Yes, it only seems to do that when there is lots of text on the screen like the Ingredients list. I might try a different method of recording the voiceover next time.
Are you essentially cheddaring those curds?
+SongsOfDragons kind of.
There is something really soothing about seeing familiar items like that Sistema plastic box. It's one of the reasons I end up following Australian channels.
ty I'm Canadian and poutin is my favorite however in u.s. cheese is expensive and the amount you made would cost 10$ or more so was looking to make my own. thx again
Patrick Petrie yah that is a long haul but def. love the cheese it is my favorite. I used to live in Sherbrooke lol I now live in NY was in Maine for long time. I have family there in St. Catherine now. I also lived in Montreal and victoriaville when I was like 5 yrs to about 11. Been long time. last time I was there was when my brother married back in 2003. lol cigs here in wny are cheap I think better then Marlboros they're called Senecas from the reservation 3.40 a pack sometimes 23.00 a carton. better then 9.50 a pack definitely lol
RealUnique1 it cost me about 10 to make these as the 4l of unhomoginized milk is 9.00 fresh from the farm but, the yeild is higher than store bought and the cream content is much higher
I got hooked on cheese curds living in Wisconsin. I have yet to find any that are as good since I've moved.
How would you add flavor such as horseradish, dill, habanero, etc. At what point would you add said flavoring?
I bought some from a local Amish cheese maker.
Quebecois have invented the poutine* but yeah it's a Canadian dish
You are sick!
Make garlic mozzarella cheese curd
Mozzarella cheese curd is like asking for a watermelon plum
@@johnr797 *yes*
Also you realize this comment is 3 years old?
@@Emperor_of_all_Badgers ah didn't know we weren't able to reply to old comments on youtube
@@johnr797 it's not that rather youtube notifications usually give up if comments are that old
argh again with the mispronounced word. I get that it READS poo-teen but it's not spoken that way. Putz-in like puts in is how to properly pronounce poutine. Love your cheese creations tho!
Christy LeCain It's pronounced Poo-teen. I'm Canadian and have been making it for years.
Elle Stoney I'm Canadian too .... and yes if you want to read it the way western canada does then ok enjoy your poo tine... but try ordering it with that word in Quebec where poutine came from. GL
I was just wondering last night when a new video would show up!
Wednesdays and Saturdays 9 am Australian Eastern Standard time.
Does this work if the only milk you can get is both pasteurized and homogenized?
It does work with pasteurised/homogenised milk.
Thanks for answering! I've tried to make these in the past, but they never turned out right. I gave up after 6 or 7 tries. Some were bitter and crumbly, others were firm but tasted like cottage cheese with no squeak at all. One tasted more like provolone lol, still no squeak.
I'll try your recipe and see if it's the key!
@@GavinWebber tks, that's what we have here in Michigan USA, love the video I am going to make it soon as the chemical's come in. although I have never used the chemicals but will try it. Nicky
are these the cheese curds that we can bread and deep fry?
You can deep fry anything if you put your mind to it.
My first attempt at halloumi cheese. Big fail - in hindsight I think I should be left it longer before cutting the curd. Ended up like cottage cheese. Now trying to UA-cam what I did wrong...
I cold smoked my second batch....mmm good. thank you for such great instructions. I really appreciate it.
+St. Rain glad it turned out well.
I was at the grocery store this evening and saw Garlic and Dill cheese curd's, can you tell me about how much garlic and dill to add for the amount you are making??? and when to add it.... tks, Nicky, PS they were quite expensive, $4.99 for a small pkg.
Do you pasteurize your milk yourself
No, it's store bought. Pasteurised/Non-homogenised.
the gravy, when making poutin, has to be very hot in order to melt the curd a bit.
Thanks for the tip!
I have heard from canadians that the curds are actually not supposed to melt fully, only sort of soften up.
the cheese needs to be melted under but squeaky on top (i'm from Montréal ... i grew up on Poutine and Swartz Smoke Meat mdr)
Yeah, soften to a little bit melted.. but I wouldn't say half-melted
Would raw goat milk work with this recipe? Thanks!
I'm guessing that i could add some sterilized jalapeños at the 6 minute mark of video right before cheddering?
Sure
Which milk u used? Raw milk?
Cow milk Pasteurised/Non-homogenised.
Can I still use this whey to make ricotta?
Great video! What kind of mesophilic culture should I use to make cheese curds?
Any meso that you can make cheddar with.
so nice mr webber thanks a lot
where do you get these ingredients?
i liked the humor at the end there. great video