Breakfast
Maryse’s oven-baked omelette
Maryse’s oven-baked omelette layers grated cheese, meat and shallot in a glass dish. Eggs whisked thoroughly with milk make a foamy mixture to pour on top.
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Cheese curds
These homemade cheese curds use milk, cream, bacterial culture and rennet. The process goes through coagulation, cutting and draining the curd, followed by cheddaring.
Temperature and resting stages
The curd is heated gradually, stacked and turned at regular intervals before being cut into pieces and salted by weight. Allow several hours for this roughly 500 g batch, to eat on its own or use in poutine.
🥄 30 min.
🔥 6h
🍽️ 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 longer.
Curd formation
Cheddaring
Cutting
☃️
Do not refrigerate the cheese during the first 48 hours.
Recommendations
Other
Ghee
Make homemade ghee by gently heating and filtering butter. Watch the solids on the bottom of the pan turn golden for the characteristic nutty flavor.
Breakfast
Pancakes
Vanilla pancakes for two, made with a whisked egg mixture and rested batter. Flip when bubbles appear in the center or the edges begin to set.
Side Dish
Cooking brown, red and green lentils
Cook brown, red or green lentils starting in cold water. Onion, carrot and herbs add flavour to this side dish or base for other meals.
© 2026 Québec | Kévin St-Amand | ☁️
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