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Cheese curds
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Cheese curds
A Québec classic, cheese curds are best known as an essential part of poutine, but they are also delicious eaten on their own when very fresh. Contrary to what you might think, they are fairly simple to make at home: the key is to carefully follow the temperatures, resting times, and cheddaring steps. The result is a fresh, lightly salted cheese with a firm, springy texture that can even make the famous “squeak-squeak” sound when bitten shortly after it is made.
🥄 30 min.
🔥 5h
🍽️ About 500 g
Ingredients
Milk
Coagulation
Steps
Milk
🔥
Check that the milk is still at 32 °C.
Coagulation
🗡️
Perform the knife test: after 45 minutes, gently insert the tip of a knife into the curd, then tilt the blade to about 45°. The curd should be firm enough to split cleanly. If it is still too liquid, wait up to 30 minutes longer.
Curd formation
Cheddaring
Cutting
☃️
Do not refrigerate the cheese during the first 48 hours.
