How to Make Cheese Curds for Poutine

Many Canadians don't want to claim it, but Poutine is perhaps the unofficial national dish of Canada. While this combination of deep fried potatoes, gravy and cheese curds is said to have originated in Montreal, it is served, with regional variations, all over the country.
For homesick Canadians and the curious, the recipe is easy to duplicate, as long as you have a source for cheese curds. You can spend a lot of money to have them sent to you, or, you can make your own.

Difficulty:

Moderate

Instructions

Things You'll Need

• 2 quarts Raw milk
• Saucepan
• Large wooden or plastic spoon
• 1/4 cup Lemon juice or white vinegar
• Cheesecloth
• Medium strainer or colander
• Bowl to hold the strainer
• 1 tsp. Kosher salt
• Plate or saucer slightly smaller than the top of the strainer
• Large can of vegetables or a foil-wrapped brick (to use as a weight)

Make Cheese Curds for Poutine

1. Pour the milk into the saucepan. Heat on medium until almost scalded, but do not boil. Stir occasionally with a wooden spoon to ensure even heating. Remove from heat when a skin starts to form on the surface of the milk, or small bubbles form around the very edge of the pan. Allow to cool for a couple of minutes.

2. Add lemon juice or vinegar. Stir gently but completely. Stop stirring and watch the hot milk separate into the curds and whey. Allow to cool further.

3. Curds and Whey

   Line the sieve with a few layers of cheesecloth. Pour the curds and whey through the sieve to catch the curds. Discard the whey or use it s a substitute in recipes calling for sour milk or buttermilk.

4. Drained Curds Before Pressing

   Unwrap the curd. Add the salt to the curd and stir gently but thoroughly. Your hands are the best tool for this job. Fold the cheesecloth over the top of the salted curds. Enclose the curds tightly in the cheesecloth.

5. Top the cheesecloth-wrapped bundle with the plate. Place the weight on top of the plate. Place the bowl in the refrigerator and allow the curd to sit under the weight overnight.

6. Finished Cheese Curds

   Remove the curd from the cheesecloth. Pull gently into large pieces with your hands. You now have fresh cheese curds for your poutine.

Tips & Warnings

• This same cheese, left unpressed, can be mixed with herbs, salt and pepper and used as a spread for bread or crackers. Add a few spoonfuls of cream for smoothness.

• If you have a wooden cheese or tofu mold, use that as your pressing container.

• Do not allow your milk to boil. There are enzymes in the milk that you need for the cheese making process.

• This cheese should be eaten within 24 hours to preserve its fresh and squeaky character.

References

• Super Fresh Cheese
• The Poutine Page
• Montréal Poutine

Resources

• Read this Article in Spanish
• The Complete Canadian Living Cookbook
• Cheddar Cheese Curds Combo 3lbs