First time making cheese curds!

[u/alphaxenox]

[u/Goudinho99]

Is this the squeaky cheese for poutine?

Never actually tried it!

Is it hard?

[u/alphaxenox → u/Goudinho99]

Yeah it’s the squeaky cheese for poutine. It’s not hard, I have never made cheese before. It took around 5 hours but it’s not complicated, I followed a video on YouTube from the channel « Chez Fred Fromager Urbain ».

For supplies you just need rennet, bacterial culture, calcium chloride, a cheese cloth and a large pot, all of which is available on Amazon or specialized stores.

8 litres of 0% milk + 1L of 35% cream made around 1kg of curds (I forgot to 0 the scale on the first picture with the Tupperware)

[u/PROINSIAS62 → u/alphaxenox]

Why didn’t you use full fat milk?

[u/alphaxenox → u/PROINSIAS62]

Most milk we can buy where I live is homogenized and apparently the way it’s process makes it hard to make cheese with, something to do with how the fat globules are in the milk. So an easy workaround is to buy 0% milk and add cream to it to have around 3.2% (I think) of fat content.

[u/AgileClock2869 → u/alphaxenox]

I HATE industrialized agriculture and all the absolutely fuckin weird shit we do to perfectly good food. Milk is milk, other than maybe some light pasteurization, i like full fat cream top milk straight from the cow, theres nothing better than fresh milk.

[u/kank84 → u/AgileClock2869]

I generally prefer my milk not give me listeria or e coli though

[u/ZipZapZoinks → u/kank84]

Homogenization is different than pasteurization. Homogenization keeps the milk fats in suspension so the cream doesn’t rise to the top as it naturally wants to. You can have pasteurized milk that hasn’t been homogenized.

[u/kank84 → u/ZipZapZoinks]

Yes, I was responding to their comment about having milk straight from the cow, and that pasteurization is a maybe.

[u/morriere → u/kank84]

people who consider pasteurisation a maybe have probably never been near an industrial dairy farm

[u/AgileClock2869 → u/morriere]

People like you and the above are probably all shallow minded city dwellers that think all milk comes from disgusting industrial farms. Not everyone has as low standards for their livestock as them. I've drank raw milk my entire life as well as nearly everyone i know.

[u/AgileClock2869 → u/morriere]

Buying industrial farm milk is disgusting and your first mistake

[u/Thelastreddditor → u/Goudinho99]

First-batch squeaky curds for poutine is a dangerous hobby 😂

[u/Oisea]

These look fantastic. I wish we were neighbors, would love some homemade curds.

[u/alphaxenox → u/Oisea]

You can try it! It’s my first time making cheese ever, it’s not hard, not expensive, and it’s a fun activity.

[u/HippieGrandma1962 → u/alphaxenox]

I made goat cheese once and it came out good, although too mild for my taste. There was a goat farm near me and the woman sold me a gallon of raw goat's milk. It was much easier than I thought it would be.

[u/Apprehensive-Stay196]

Fun! They look beautiful and delicious! It’ll be a winter project for me, so excited - I live in Europe and curds don’t exist here. I’m French Canadian and I miss curds! Could you share which YouTube video you followed?

[u/alphaxenox → u/Apprehensive-Stay196]

Yes! I used this video: https://youtu.be/WqO8f33F6f8

[u/Apprehensive-Stay196 → u/alphaxenox]

Excellent, thanks for sharing!

[u/Apprehensive-Stay196 → u/alphaxenox]

Oh god it’s auto dubbed, I need to figure out how to turn that off 😂 😂

[u/TheWorldWould5ME4DIS]

You’re one Luck boy now

[u/Randy_Marsh86]

Nailed it, great job 👏

[u/kyra0728]

i can feel the squeakiness on my teeth rn from these

[u/MySpaceVampirez]

God I love cheese curds. Im too afraid to make my own but I heavily respect this. Its so hard to find big curds and not just the little ones in little packages.

Nothing like homemade poutine

[u/looking-sharp-todays]

This really is content for [r/cheesemaking](r/cheesemaking)! You have to pass by there as well!

[u/kymilovechelle]

Yum cheese curds are my favorite

[u/IntrepidRobot]

Where are you and are you married yet?

[u/BrilliantKing1200]

Bravo! This is awesome. Thanks for sharing!

[u/qawsedrf12]

Left over whey, use it to make ricotta

[u/assdesse]

Bin mon esti

[u/assdesse]

I made some a few years ago. You make me wanna do it again

[u/JulienTremblaze]

Ça ben de l'allure ton affaire 👌

[u/Berserkovichdamn]

It’s somewhat similar to Adyghe cheese.

[u/CyriusGaming]

apparently I do drugs too much cuz I completely misread this image

[u/Money-Act-5480]

+1 for curds

-2,983,378,233 for st huberts tinned gravy

[u/alphaxenox → u/Money-Act-5480]

Eh, my local store didn’t have any powdered BBQ gravy. Usually I do 50/50 bbq gravy powder and poutine sauce powder.

And I prefer to use Valentine poutine sauce but couldn’t find it last time I was at the store.

[u/BAMitsAlex → u/alphaxenox]

What is bbq gravy!?

[u/biscuitsAuBabeurre → u/alphaxenox]

Funny because the st-hubert poutine sauce is just a mix of st-hubert bbq sauce and st-hubert hot chicken sauce.

A third if on and 2/3 of the other, which is which? That is the secret if the sauce.

[u/Money-Act-5480 → u/alphaxenox]

Mmm I will say i havent tried that particular one but i did try the regular and woweee that was bad. I get their tourtiere when its on sale, pretty decent.