HOMEMADE SQUEAKY CHEESE CURDS - Perfect for Canadian Poutine

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Squeaky Cheese Curds made so easily at Home. Join me in this video as I explain a little about the basics of making cheese at home with no special cheesemaking equipment.
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You Will Need
2 Litres / 4 pints of Good Quality Milk
1 teaspoon of Salt
2 tablespoons of Hot Water
1 tablespoon of Buttermilk
1/4 of a teaspoon of Rennet
Extra Salt to Season
Heat the milk to 33C / 90F
Cook the Curds @ 37C / 100F
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8 сен 2024

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Комментарии : 94

@Trayceg 6 лет назад

I am Canadian and live where the Poutine was created...everything looks spot on except 1 thing...after pressing the whey out of the curds we dont cube the cheese...we break it into smaller pieces about the size of lima beans so when they go on the Fries they are small so that the gravy will melt them slightly and make really stringy cheese! YUM!

@Steve-Owens 6 лет назад

Thanks that would have been a great way, I wish I had known.. I'll try it with my next curds..

@tanyaperrin1218 6 лет назад

thank you for mentioning this....I recognized the shape and size when he was stirring it, but then when it got cubed I assumed it had to be cut up

@jean-michelb7290 6 лет назад

Poutine was boycutt from canadian. Its 100% tipical from Québec.

@simoncarrier9910 5 лет назад

@@jean-michelb7290 Indeed. Vive le Quebec libre, but very nice video anyway

@alicedubois1348 6 лет назад

I am quebecois. I have been wanting to make my own cheese for our poutins. Homemade poutine is so much better than the fast food resto. Thank you SO MUCH!! Merci a vous! ❤❤

@Steve-Owens 6 лет назад

Thank you Alice, It's pretty easy to make, so of the comments say to shred the cheese, that night be worth trying. Good luck

@Think_About_That. Год назад

As a French Canadian, Merci.💋

@starwarsxexocollab1393 5 лет назад

Thank you so much! I'm American and I was looking the perfect cheese curd recipe for poutine!

@Steve-Owens 5 лет назад

Welcome..

@Laura-ys7bx 6 лет назад

Hi Steve, thought it might be fitting to credit the French Canadians for this scrummy delight! Poutine is a dish originating from the Canadian province of Quebec consisting of French Fries and cheese curds topped with a brown gravy.

@contreeman 6 лет назад

I miss going to Quebec truckstops and getting brown gravy on my fries

@Steve-Owens 6 лет назад

Indeed and it's what I made it for.. I love Canadian Poutine..

@ResilientCurmudgeon 6 лет назад

As usual I've learned a great deal from one of your videos. Thanks for the "advanced degree" in food science you're presenting. :-)

@Steve-Owens 6 лет назад

Thanks Milan, That is really great to hear.. Steve

@Spriggen1337 6 лет назад

sink with hot water (water bath) on if temp starts to drop add in some more or use kettle water, for cutting curds get an old whisk deform it and use that to cut

@Steve-Owens 6 лет назад

Good tips, I had no real problem keeping the temperature on the stove, when you put kettle water in the sink, if your pot isn't thick there is a chance you'll kill off any culture growth, almost any way is tricky. I would have used my Sous Vide to keep it spot on but it seems unfair to use something many of viewers haven't' got.. Thanks for the ideas..

@dwaynewladyka577 6 лет назад

That is a great looking cheese. As a Canadian, I love poutine very much.

@Steve-Owens 6 лет назад

Thanks Dwayne, I have had it 3 times in the last week and it never gets Old... Does it :o)

@RhapsodyOfJoy 6 лет назад

Thank you so much, Steve, for the wonderful presentation. Could you show us how to turn these delicious curds into mozzarella? That would be awsome!! Cheers.

@rubyslippers1129 6 лет назад

Gosh, a long quod how to made poutine. Thanks Steve & Michelle 💜

@rcbustanut2057 5 лет назад

Awesome vid! 👍 I have made fresh mozzarella like this for my firewood pizzas. Now, if I could only find an authentic poutine gravy recipe that would be awesome lol! I get my curds & gravy from Canada, my wife's grandparents are Canadian but live in the US. they go up to visit several times a year & bring us goodies lol, curds, gravy & maple 🍁 syrup 😋

@Steve-Owens 5 лет назад

Thanks ;o)

@ravenclanx 6 лет назад

Great recipe. Its going to be my birthday coming up on canada day

@Steve-Owens 6 лет назад

Well Happy Birthday.. ;)

@maxibake9323 6 лет назад

Oohh those do looks like heavenly curds to me there Steve. Scrum. Take care. ❤☺🐶

@Steve-Owens 6 лет назад

Thanks Maxi, I have to say they tasted really great, especially with my Poutine..

@kennyrogers803 6 лет назад

Mmmmm... I never heard of cheese curds!! Sounds amazing!! Its as soft like tofu!! That taste sooo delicious and sweet cheese curds!! Great recipe!! See u anytime!!

@Steve-Owens 6 лет назад

Cheese curds are what makes every Cheese we eat Kenny, you could take this method tinker it a little and make anything from Cheddar to Brie

@kennyrogers803 6 лет назад

Steve's Kitchen Oh...really!! I mistaken it!! Thanks!! Ok!! See u and have a great day too!!

@crittert7828 6 лет назад

I would have never guess that was you in the picture, that guy had a lot of gray hair. There’s 2 markets we go to. One is Quaker & the other is Mennonite. They both make smack your mama good curds. I love the garlic & chive and the lemon, so many great flavors. It’s Daddy Day in the US, Happy Daddy’s Day honey🎈

@Steve-Owens 6 лет назад

Thanks Leslie, them was Blond Highlights.. LOL, I was going through a trend.. Trying to liven up a cold French winter.. XX

@craig4830 6 лет назад

Steve, this is a fantastic video, thanks for sharing. I would like to go back to making cheese again after having taken a few years off from that hobby. I want to make sure that I understand the full cream milk you were talking about so that I can do something very similar here in the United States. We have full fat milk and then we have half milk/half cream, and then we have what we call full cream. I am assuming that you are using something similar to our full cream, about 33% or more milk fat? The content you upload is so well done, I truly enjoy your videos. Your interests are so varied, just plain fun to watch! Thanks.

@Steve-Owens 6 лет назад

Thanks Craig, I am not 100% sure of your milk terms in the US, When I say full cream or full fat milk I mean milk that has not been graded to a Percentage, Just regular whole milk... Maybe you can help me understand what that is in the US, miss the days milk was just milk..

@Y0Leeroy2 5 лет назад

nice!

@supersasquatch 4 года назад

What would be the perfect squeaky cheese curds for yugoslavian poutine?

@Losttoanyreason 6 лет назад

Really pretty cheese Steve.

@remimaisonneuve4961 5 лет назад

Great !

@captainsonny4053 6 лет назад

Yuuuuuuuuuuummmmmmmmmmmmmmmy

@BeastOfTraal 6 лет назад

You could make Brunost with the whey. You cook the whey until it caramelizes.

@Steve-Owens 6 лет назад

Great Idea BOT, I have never tried to make it, I don't think I have enough Whey here to make a useable amount but one day I'll try it.

@jophisnutter3102 3 года назад

2 litres is under 4 pints (1pint=568ml)

@NICKYM26 5 лет назад

I'm glad I came upon your video, especially the part about using buttermilk instead of mesothellomic, or however you spell it, sorry, but the main question I have is can you use buttermilk in any cheese recipe that call's for mesothellomic ???? there are soooo many kind's of it and I have some but not sure what to use it in. I'm new to cheese making, so I like your idea of the buttermilk. thank's Nicky in Michigan

@Steve-Owens 5 лет назад

Mesophilic cultures can be used for Cheese making but different strains make different cheeses, so to make a cheddar you need the right cultures, I can't really help with more info, check out Gavin the Cheeseman on RU-vid..

@mikebrooka9395 6 лет назад

I was going to ask if you saved the whey. With the addition of butter milk, that should make a robust flavored ricotta cheese, that is my guess for what it is worth. After watching Gavin Weber's channel, I wondered if some of it could be more of what you have with a simple kitchen. I also ponder what if you used more butter milk or just straight butter milk? Take care from Oklahoma, Mike and Vee

@Steve-Owens 6 лет назад

It would be interesting Mike, I would not normally put Butter milk into ricotta, the cultures would change the taste indeed, normally you just add a little cream or milk to bolster the fat content. Wish I had more time to mess with Cheese again, maybe if we head somewhere nice and Cheesey :o)

@mikebrooka9395 6 лет назад

Steve's Kitchen you showed me a more simple tooling way or whey. I am now primed to make cheese and want to play with it and share the ups and downs with you and Gavin. I am stoked to the max (the little hamster in my head is running a marathon on the wheel in the cage!)... LoL! A changed flavor is what I seek. Maybe makes a better dinner and wine cheese or better lasagna ingredient, heck who knows?

@Steve-Owens 6 лет назад

With Cheese making, just have fun, don't get too het up with sterilising and and chemicals, it's a very simple art.. I have seen it made all around the world and in the Hills of Northern Italy I say with a guy making huge rounds of cheese, that were just amazing. Kept everything clean but didn't obsess, Feel the Force Mike and make cheese.. Don't forget most cultures are all around you ;o) Steve

@mikebrooka9395 6 лет назад

Steve's Kitchen Thank you! I have been stressing but after reading what you wrote, how hard can it be? Cheese was accidentally made in a goat's stomach crossing a desert on a camel's back. Blue cheese came from a Shepard that forgot his cheese in a cave and found it almost a year later. After your words that jarred my recollection, what do I have to lose! Thank you and take care from Oklahoma, Mike and Vee

@Steve-Owens 6 лет назад

Welcome Mike.

@garth56 6 лет назад

It's almost like Paneer the Indian acid set cheese that doesn't melt..Paneer is a godsend to Indian vegetarians all over the world..There are many ways of making it and the acid changes the texture but not the out come..So vinegar creates a firmer set then there's lemon juice my preference and finally an eye opener to me a combination of yogurt,buttermilk produces the best paneer of all..Paneer does not melt it's a bit like Halloumi but without the salty taste..Once you make it yourself you open up so many Indian dishes that will blow your mind..Maybe you might try this and make a dish for these people who have never heard of this...Just a thought

@Steve-Owens 6 лет назад

Thanks Garth, I am very familiar with Paneer, curds are made with cultures, which effect the flavour, Paneer is curdled milk or cream, thank you for sharing you thoughts buddy..

@josianelafond5878 4 года назад

Hey Steve, I love your videos on you tube. I’m writing to you today because I’m making your canadien squeaky cheese to make poutine and my cheese is not curding. The texture is just like a yogurt. Can I do anything to make it curd?

@Steve-Owens 4 года назад

Are you following my Recipe or another ?

@josianelafond5878 4 года назад

I am following your recipe. My first try came out like a ricotta cheese my second try was more like a soft cheese. Not squeaky and not salted enough.

@bacanito 5 лет назад

what other types of poutines are there?

@jemmaj2919 6 лет назад

Is there another name for the cheese cloth? Looks great

@Steve-Owens 6 лет назад

Muslin, perhaps?

@jeanettewaverly2590 6 лет назад

Jemma J, in the US, "muslin" refers to any low-grade cotton cloth that, although rather loosely woven, is too dense to allow the whey to flow through like it does in this video. I've never heard of another term for cheese cloth, and I would not try to substitute any other fabric for it if you're going to try making your own cheese. Amazon (again, here in the US) carries two grades of cheese cloth: 50 (very loosely woven) and 90 (a tighter weave that is still quite porous). It looks like Steve is using the 90 grade in this video. Hope this helps!

@leektah354 5 лет назад

@@Steve-Owens No Gauze

@Emeraldog Год назад

Philza is underwhelmed

@Steve-Owens Год назад

And yet still has the insecurity to thumb up their own comment.

@Emeraldog Год назад

@@Steve-Owens number one, im just joking. secondly, that like isn’t me. now you’ll see 2 likes

@i1-L22Belarus 3 года назад

Rennet only. I expected citric acid or something needed for the rennet to work.

@steviebboy69 6 лет назад

I could try that with my Kefir, as I said to you a while back one time I made a cream cheese with it and keep the Whey. it goes well tipped into the Soup. The Rennet is that the same or similar to Junket Tablets??

@Steve-Owens 6 лет назад

Similar but some junket is not a true rennet and may not set the way you want for cheese, it's better for set desserts.

@steviebboy69 6 лет назад

I will keep that in mind, and thanks for the info.

@cornfloats7004 6 лет назад

Would kefir work instead of buttermilk?

@Steve-Owens 6 лет назад

I would certainly try it, Can't see why not.. Report Back :o)

@cornfloats7004 6 лет назад

I will! Unfortunately, I'm in the Arizona desert and it was 111F here today so I may wait until fall to try this... It's about a 40 mile trip to the dairy for raw whole milk that I think makes the best cheeses...But I'll definitely let you know!!! Thanks for all that you do!!!

@byronchandler5000 6 лет назад

Hi, Steve. Cheese curds are a Wisconsin kind of thing. What's your best tip for making cauliflower rice? Have a good day, good buddy.

@Steve-Owens 6 лет назад

You too buddy. I made Cauliflower rice a couple of times but to be honest I like Cauliflower so much that is seemed wasteful to turn it into a lesser quality food, so not a big fan Byron.

@jelam100 6 лет назад

Is there any substitute to rennet here in India its difficult to find rennet also im a vegetarian so it would be great if you could help me. Planning to make poutine this weekend.

@Corvus_Crow 5 лет назад

The Foodie Moodie channel has a how to video for mozzarella without rennet. It's a similar process for paneer but she has some tricks to make a melting cheese. Hope that helps!

@gershonasmith3093 6 лет назад

Can the whey be used for liquid in making bread - white or rye?

@Steve-Owens 6 лет назад

Yes, indeed. you could use it in almost any baked product to replace the liquid.

@Tublecain 6 лет назад

Do I need to find unpasteurized milk or is any whole milk workable?

@Steve-Owens 6 лет назад

Any milk.

@datsuna6585 6 лет назад

Hi,steve can i use vinegar instead of rennet??

@Steve-Owens 6 лет назад

No Tony, it will coagulate but the end product is different.

@ricca93 5 лет назад

you farted at 8.04 and I laughed, actually it makes your cheese even tastier!!! shall I fart when making cheese or skip this part and use other flavor's? ha ha joking.

@garyinner6543 5 лет назад

You should let the curd heal for 5 or ten minutes before stiring

@leektah354 5 лет назад

I've tried it both ways, makes no difference.

@mcsewer5048 5 лет назад

Looks like cottage cheese?

@dirtyunclehubert 6 лет назад

i guess i cant neither do the cobain nor the putin joke again, that gets old very fast i guess. what was that sound around 8:00 - someone testing out his synth bass?

@Steve-Owens 6 лет назад

Keep them funnies flowing.. :o) but no LOL.. May I suggest you make Curd, take two pieces and plug your ears closed, in order to block out the Synth or, throw it at the offending player.. 😋 I am guessing that may have already o'curd to you 😞

@dirtyunclehubert 6 лет назад

say, mate - what is this CURD actually? i know curd under the german word "quark" but it does nowhere appear like quark, rather its a soft cheese? and is it even softer, like the pre-stage to mozzarella?

@Steve-Owens 6 лет назад

Curd is the bases for all cheese, it's the cultured solids in milk, Yes Quark is a similar curd to this but lightly strained if I recall, if I were to take this Curd here and heat it in Boiling water (or whey) , I would have Mozzarella, salt it and compress it further, then allow it to age, I have cheddar, or comté cheese. Each cheese is regionally effected with different cultures.. etc.. I can't cover it all here but maybe one day I will do more?

@jean-michelb7290 6 лет назад

Correction! From Québec, not Canada. xD This skweek skweek cheese look awesome!

@leektah354 5 лет назад

Quebec is in Canada last time I checked.