Hello, Poutine Lover❗ Welcome to the video on How to Make Cheese Curds for Poutine. If you want to make the perfect poutine then todays' Best Homemade Cheese Curds recipe will be super helpful for you. This is the Best Way to Make Cheese Curds. so if you are a beginner then stay with me and learn How to Make Cheese Curds for Poutine. here step by step i will show you How to Make Cheese Curds for Poutine.

⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️

➤ Firstly we need 2 pot. put one pot inside another with water so you can create a bain-marie.

➤ For this recipe, we need 8 liter milk. it can be pasteurized no problem. gently bring the milk to 88 Fahrenheit. add 3-8 tsp of mesophilic type 2.[those are culture ]

➤ let them sit on top of the milk so they re-rate for 5 minutes and culture for about 1 minute. then let it rest for 40 minutes at 88 Fahrenheit. and to separate a measure cup i put 60 milliliters of bottled water.don't use tap water.

➤ in the first one, i put half a tsp of calcium chloride and the 2nd one half a tsp of rennet. put the 1st one calcium chloride into the milk and stir for one minute. make sure the milk is still at 88 Fahrenheit. Then put the rennet into the milk and stir for 20-25 seconds. put the lid on so we keep the temperature at 88 Fahrenheit. let that sit for 60 minutes and don't touch anything.

➤ after 60 minutes make Tessa with a knife. watch the video and see how i cut the milk and separate the curds. after cutting lid on the pot for about 10 minutes. the curds will solidify as time pass. 10 minutes later steer very gently and cut the biggest piece of curds.

➤ now reach the temperature at 102 Fahrenheit and after every 5 minutes steer gently. after 30 minutes let it rest for 10 minutes.

➤ NEXT STEP, pass the curds into a cheesecloth and you need to keep the way at 122 Fahrenheit.

➤ let it drain for about 10 minutes in the cheesecloth the width the warm way and put some weight on it.

➤ after 10 minutes remove the curds and cut it in half and stack those 2 pieces together and put it back over the weight and put some weight on it. repeat this step 4 to 5 times.

➤ now cheese is all drained. weight the cheese and put 2% of salt then shake the pot vigorously. then it needs to be aged for 12 hours to have the perfect taste.

Enjoy!!


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