Making SQUEAKY Cheese CURDS From Scratch
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- Опубликовано: 20 окт 2024
- Making Squeaky Cheese Curds From Scratch
Welcome Friends! Today I'm gonna try and make squeaky cheese curds. This is something that I really love to eat and it's pretty much the basis of Cheddar Cheese, you just stop short.
Ingredients
4L Milk
¼ tsp mesophilic culture
2 mL (½ tsp) calcium chloride* dissolved in 60 mL water
2 mL (½ tsp) liquid rennet dissolved in 60 mL water
Salt, 1% by weight of finished curds
Method:
In a Bain Marie bring milk to 33°C (91°F).
Sprinkle culture into milk, and allow to 'bloom' for 5 minutes.
Stir to dissolve completely; cover and hold at 33°C (91°F) for 40 minutes.
Uncover and sprinkle calcium chloride solution into milk, stirring until completely incorporated.
Sprinkle rennet solution into milk, stirring until completely incorporated.
Cover and hold at 33°C (91°F) for 45 minutes.
Check for 'clean break' by making a slit with a knife and then pushing up (as seen in video), if the cut isn't clean hold for another 5 minutes and test again.
Cut curds into cubes, using a curd cutter or a knife, somewhere between .5 cm and 1 cm square.
Cover and allow curds to 'heal' 5-10 minutes.
Uncover and gently stir the pot while increasing the temp over 30 minutes to 39ºC (102ºF)
Once 30 minutes is up and temperature is reached cook curds for another 40 minutes, stirring gently every 5 minutes.
Rest for 15 minutes.
Pour into a cheesecloth lined colander over another pot, and drain for 15 minutes.
You need top save the whey and heat it to 45ºC (115ºF).
Place the colander overtop the heated whey, (don't let the whey touch the curds) and cook for 15 minutes.
Lift the curds out and cut in half widthwise.
Flip half of the loaf over the other half, place back in the colander, cover with cheesecloth, and cook for another 15 minutes.
Repeat this process 4 times.
Cut loaves into random lengths and widths, factory curds are shredded and all random sizes.
Weigh, and add salt, 1% by weight of finished curds.
Shake the curds and salt around so that all of the salt is absorbed into the curds.
Store the curds for up to 24 hours on the counter at room temp.
The flavour will develop over 12-14 hours, and by 24 hours they will not longer squeak.
So eat them quickly.
The Mesophilic Culture I used: cheesemaking.c...
The Rennet I used: cheesemaking.c...
*Calcium Chloride helps pastuerised milk produce a firmer curd, which is easier to cut and produces a larger yield.
Try these Squeaky Cheese Curds on our Poutine Pizza: • Swiss Chalet Poutine W...
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The risk I always take when making these videos is that I don't have time to fully explain some of the offhand comments I make, or you may not know me well enough to understand the context of my comments.
To that end I will make this clarification about the lack of cheese curds in Toronto:
"I can't find cheese curds within a reasonable drive from my house; that are fresh from the dairy. My definition of fresh; is made and eaten with 12 hours, or same day." I could have gone on and said the following to add more clarity: "There is an abundance of cheese curd like products labeled "Cheese Curds" in the supermarkets near our house, but those were made at least a week before arriving on the shelves and have become cheese; no longer having the qualities of cheese curds."
Once you've eaten Curds Fresh from the dairy, made from milk gathered that morning - you will never again consider the curds in your local supermarket to be actual cheese curds.
Farm Boy on Lakeshore has 1-day old curds, - yes they have lost some of what makes curds curds but still taste with some squeakiness left; the Pantry Fine Cheese on Gerrard and Coxwell gets same day curds on Fridays, ...
A Wisconsinite here. Cheese curds all start squeaky as I am sure you know. Buy and eat them the same day they are made are the best. You can buy them and leave them out for a couple of days and it slows the aging process and keeps them squeaky longer. You can leave them at room temperature for 2-3 days without them spoiling. Cheese curds are basically just young cheddar.
some needs to make Canadian cheese curds vs American cheese curds. Like a top 10.
im not sure but i think you can order fresh Cheese Curds from St-Albert in Toronto. Its located in the most Eastern part of Ontario, they make Canada's best cheese curds and they normally sell them in Montréal and Ottawa. But Toronto should be close enough for fresh delivery. Its a 6 hour drive.
If you go to the St-Albert cheese factory, you'll get to see how the curds are made and in summer time they hold the Festival de la Curd. Said in french because St-Albert is a French village in Eastern Ontario. Actually all of Eastern Ontario is French.
Being from central Wisconsin. I have taken for granted that the (world) has access to fresh squeeky cheese curds twice a week at every grocery and convenience store. But now seeing just how much effort goes into it I will appreciate it all the more. Thank you 😊. I love the videos.
wausau
I just stumbled across Glenn's video on making squeeky cheese curds and got all kinds of excited, thinking I could make some myself... only to realize I could fly to Wisconsin and buy them in less time than it takes to make them 😂
@@zarmril Westby has better curds. Straight from the factory, they are SO FREAKING GOOD. Warm, salty, and squeaky. The trifecta.
It's insane to imagine that he can't find curds in Toronto, they used to be a staple all over Southern Ontario.
Yup, growing up just a short drive from the Ellsworth Creamery had its benefits. But moving away and living abroad going on about a decade now, I have found cheese curds to be the food item that I have cravings for the most, and consistently too. Always had family ship some curds over in a cooled container, but now I might try my hand and making them at home!
Glen- my dad absolutely loved your channel. He past a year ago this week. It was very sudden and he was only 54. Watching your videos makes me feel close to him. Thank you💗
I have to say I have been watching this channel more and more lately and I am astounded by the effort that goes into some of these videos. More than that, the unique ideas the channel has and the running series which are just so intriguing just draw me in to stick through the whole video. Something very rare on RUclips these days. Naturally, I was one of probably many to discover the channel through the cola videos and I have stuck since. I know people often say channels deserve more subscribers, but this one truly in my opinion, does.
When I first watched a few videos because of the quality the entertainment factor and attention to detail I was expecting a couple million subs and when I looked I was very surprised and the more I watched the more surprised I am. Glen should definitely have way more subscribers.
Not everyone has a sous vide machine so here's a way that's more accessible. THANK YOU!
Just buy a sous vide stick/immersion circulator. Works great.
@@gangsterdisciple759 I go even cheaper zip lock bags, a pot, a thermostat. I never had issues yet.
Just buy one, its like at most 100$
but that non-homogenized milk tho...
Always thoughtful of folks at home that's so awesome in a youtube channel it just doesn't exist usually
As a Quebecois who knows a thing or two about good curds, I approve of yours! They are perfect for a poutine! Where I'm from you can get small bags of this stuff fresh made from the morning in pretty much every convenience store, with a little salted whey at the bottom of every bag. Common thing to get on the way to work, and nibble through it all day. It gets delivered at like 6 AM and is squeaky till the end of the day.
Glen: I've just spent 9 hours making cheese curds..
Wife: Have you made fresh bread to go with this??
🤣🤣 That made my day..
That's something my husband would say if I spent 9 hours cooking something.
To be fair it’s just a 9 hour process… not continuous work… bread takes like maybe 45 min depending on how hard you wanna go lol
Gavin Webber does great cheese making videos if you're looking to get your curd nerd on.
No poutine? You're such a tease.
Hammock Haven Farms also has excellent cheese making videos. I have learned so much from both of them in my Raw Goat Milk cheese making adventures.
@@kevinbyrne4538 maybe poutine is the next video. Or I hope it is!
@@kevinbyrne4538 squeaky cheese is ate by itself too here in Quebec, it's available pretty much everywhere and it's a nice snack when fresh. Poutine is just a + not a necessity to enjoy them.
Was looking for this comment! Gavin is the man, g'day curd nerds!
G-Day fellow curd nerds. Gav is the man.
Made these yesterday, success! I'm so excited. I live in Texas, so there's no hope of buy them 'squeaky' around here. Actually, I had no idea what squeaky was until yesterday, thanks!
You're missing on something special
Did you find a good resource for milk? I’m in Texas too.
I have been twice in Quebec, and every time I had the pleasure to taste squeaky curds, first time was a complete surprise, but I absolutely loved it !
I’ve been making cheese for 4 years at home. I don’t think I’d ever stir cheese once every 15 minutes. It is pretty much constant stirring when cooking the curd. Good one Glen. I’ve never made curds yet, but I’m going to and your method is the easiest I’ve seen.
Glen you are so delightful to watch, i'd claim that you are the Bob Ross of cooking. Anyone agree?
Micro Tasker: maybe a little more methodical, but that is a requirement of the medium, I imagine. A happy accident isn’t one in which you have to flush four litres of designer milk, after all.
But definitely a similar calm acceptance vibe.
no alton brown is
@Micro Tasker - yes! that kind, relaxing, genuine vibe!
But with better hair!!!!
Glen is using... BOTTLED MILK! 😱
I was amazed by those milk bottles.
I was wondering why there was a delay when Glenn turned the first bottle upside down in the pot. And then he had to shake it like a ketchup bottle to get it to flow. Once it was explained I just wanted some to drink!
It’s because he bought it from a special supplier as it has not been homogenised. This sort of milk doesn’t come in a bag
Insaniity ‘ you guys get it in a bag i get it in plastic bottles
BNA7 [BWG] same but Canadians get their milk in bags
Everyone: "Italians get too presumptuous with their food"
Canadians: "Cheese curds MUST be SQUEAKY"
pretentious?
And Wisconsinites... We agree with this statement
@@Chichi-qy2xl it means the same thing basically
@@Augustus_Imperator No. presumptuous means to arrogantly assume without cause. Pretentious is someone who's a snob. Two very diff things.
Cheese curds in Canada are predominantly made in the province of Québec. Most cheese curds you find in Canada outside Québec's borders do not squeak because they are not fresh since they are made in Québec and then put in the fridge to keep them longer. So, Québécois are the producers of squeaky cheese curds in Canada. Strangely, I don't see the United States as a whole appropriating cheese curds from Wisconsin. So, why does Canada keep saying that cheese curds are Canadians when they are in fact just made in Québec. In the US, people don't say that cheese curds are Americans. They know it's a Wisconsinite thing. In 2017, a National Post article was titled ''Why the cheese curds in Toronto don't squeak.'' Answers: They are not freshly made daily as those found in Québec. They are imported from Québec, and then refrigerated.
"Sadly, you can't really find (cheese curds) where we live, in Toronto."
Wisconsin sends it's condolences.
so does Québec.
I work at a grocery store in Canada and we have them.
Man, I live just outside of Ottawa (still in Ontario) and we have fresh curds delivered to every grocery store and gas station in the area, every morning, from St Albert. Glen just needs to move a bit east.
To be Honest with how Canadian transportation is I would've just gone to Montreal and still saved 5 hours
@@NVanslee Same thing up here in Sudbury, Nickel City Cheese has a shop just outside of town and you can order them directly from the factory or you can get them unrefrigerated at local shops and fruit markets.. I think even some gas stations have them. It's weird that they don't have this in Toronto...
Makes me appreciate the fact that I can get them within just hours sometimes minutes of being bagged for $5 and 15 min drive. Whey 😉 easier than 9 hours in the kitchen!
Most of that time is unattended time, waiting for the culture and the rennet to work it’s magic.
I can make ricotta in an hour, for pasta filling. Much cheaper than buying a 10 dollar pot of it
you guys are the most french-canadian ontarians i've ever seen, you even pronounced poutine correctly ❤ love you guys!
Eskimo50 And dépanneur !
L'affaire est ketchup 😂😂hahha
Wow....there are so many of us here in Ontario
@@christinew4108 literally dozens of us
You know Franco-Ontarians exist right?
Oh yeah I'd love to see more cheese making videos!
im glad you shook those and added the milk at the start I was freaking out when you left the cream I was like "no it wont work you need the cream" lol
In this episode: Glen shows off his stockpot collection
I’ve never heard of squeaky cheese curds, so at first I thought maybe you were talking about cottage cheese, which I love. This video was so very interesting. I love your show, I always learn so much!
I've never tasted or thought about cheese curds ever in my life but I saw this in my recommended and now it's all I can think about. Great video thank you!!
I don't even know how to put it in words, but, everything in your videos is so honest, so true. You put so much passion in it, we can see it, feel it. It's just brilliant! I am absolutely astonished by all the content in your channel, by the details you show us, all of it. You are a great person, Glen. Love from Brazil, you and your wife are awesome!
That's a labour of love. Curds are something I love to eat but don't have the patience to take from start to finish. More often than not, the same goes for bread making, it's just too involved a process for me to undertake. Thanks for the detailed video, they're always informative and entertaining.
"Dépanneur" et "L'affaire est ketchup" Hahaha... you crack me up Glen. Love you stuff ! Can't wait for KFC episode 3
I live in Wisconsin and get sqeaky cheese everywhere but have always wanted to make some myself. I cant wait to try these!!! Thanks Glen! Love your channel!
I followed your recipe and made some awesome squeaky cheese today :D Thanks Glen!
This amazing squeaky cheese curds worth the time to go for it 👍 Thanks Chef Glen 🙋🏻♀️🌷🌿💕
I make cheese curds all the time and wondered why they didn’t squeak. I was putting them in the fridge immediately and eating a couple days after. Thank you so much for explaining how to get the squeak!
I love watching cheese making videos, there's a certain meditative quality about it. Sometimes I want to replicate the recipes, but know I couldn't even start.
First video I've seen from you, and I'm already loving it. Very informative, knowledgable and pretty dang cool, in my opinion. All my family is from WI except for me. You just gave me a way to experience what they brag about. You have very quickly earned my subscription to your channel.
Just want to add to the happiness of this comment thread! This is very cool😎, very pure Glen and Friends Cooking🤩! Thank you for inspiring!
In Edmonton we're lucky we have the Cheese Factory on Whyte Ave. Fresh cheese curds are a treat!
hey glen, i worked in a hand crafted cheese factory for years, we made these guys once a month, im no longer employed there but i would be happy to ship you up some hand crafted award winning squeaky cheese, it was always my favorite time of the month
By the time it got to him, it would not be the same product you shipped out.
This is by far my favorite food vlog for the art, science, and presentation. Please keep going.
Kudos to you. I never realized just what it takes to make cheese curds. I am from Wisconsin, I will always appreciate cheesmakers expertise. Thank you for sharing.
So happy to find your video! Moved from central NY state a few years ago, where cheese curds were plentiful and not too pricey, but they are a rare and EXPENSIVE find here in Kansas City, Missouri. I've already found a local supplier for the milk! Can't wait to surprise my daughter with homemade cheese curds, they were our favorite treat back in NY!
Wow that was very interesting and educational for me to watch! I’m definitely sharing this on my Facebook wall for my international friends so they can try it and for my Quebec friends so they can see how it’s made. Thanks for sharing that. Great video! Now I gotta run to the dépanneur cause you gave me a sudden cheese curds crave😆
Eat a bag of curds for me? It's at least 11 months until we get back to Qc.
GLEN YOU'RE THE MAN! THATS GONNA MAKES A REAL DAMN GOOD POUTINE!
This is partly why I love this channel. I witnessed the first midroll ad in this video on this channel.
Greg, you care about your viewers as well as the money you make.
Your videos are great.
Thank you!
The way you adapt the recipe to prioritize accessibility over efficiency is how you earned my sub
First time watcher from Brampton Ontario love seeing a torontonian on youtube! Love cheese lol
When I've had curds here in the States, they were shaped like the curds you took from the pot before the cutting and folding method. They kept their curd shape and they were still squeaky. Some of them were a bit stuck together as well, but you can pull them apart with your fingers. Do you have to do the cut and fold? What would happen if you just drained them and broke them up now and again instead of cutting? I love the curds though and that milk was beautiful!
The rennet was originally made from the stomach lining of an un-weened calf I believe. They’d dry it out and use it when they were making cheese which was their way of preserving milk
You have made my day!!! I've been longing for some poutine! And anything other than squeaky curds is no good. Thank you so much Glen for getting my wife and I super interested in cooking again! We've learned so much from you! One last question, we're from the states and need to know what gravy/sauce you recommend for poutine. It's been almost 25 years since we've been to Montreal to get the real stuff! Keep up the amazing work!
try to find some St-Hubert poutine gravy best one you can get. can get expensive outside of Quebec/Canada
Excellent video. I 'm in Wisconsin so we can fresh squeaky curds any time we want. The best are from our local cheese factory right out of the vat.
In Quebec you can find these at all convenient stores (in bricks or curds). As much as I love them, there's no way I would spend 9h to make my own. Glad you tested it out for us, it looks delicious! :)
But even in Quebec the basic grocery cheese curds aren't always great. I went to La Trappe aàfromage in Outaouais a couple weeks back and those curds were miles above what I get in grocery stores in Montreal. The ones from La Trappe had a real loud squeak to them that I don't get from grocery store brands.
What a lovely couple. This was very interesting to watch. New sub here. Keep up the great videos!
I used to work for a company in New York State called Heluva Good Cheese Co. and we loved our cheese curds. As some may know we also made assorted cheeses, aged cheeses, dips and even horse radish. At our horse radish plant we also made cocktail sauce. One of our fellow employees showed up at a meeting with some cheese curds and cocktail sauce and told us all to try it. It was actually amazing! The next thing we did was dub this new found treat, "Poor-man's Shrimp Cocktail."
~enjoy!
I lived in Wisconsin for 29 years and fresh cheese curds is what I miss most, besides friends and a properly made Old Fashion. Arthur Bay Cheese Company was less than a mile from my house and some of the best curds one could buy. Local Walmart's also had a table of fresh cheese curds daily. You don't know how spoiled you are until you move away.
Now I appreciate that I can pick up fresh cheese curds right down the road. On Wisconsin !
Thank you soooooo much for this video my family is from Quebec living in Michigan so it's much needed
I just came across this. Ordering all my supplies today. Next weekend will be trying it out
OMG I wish I had the skills to do this!!! I love cheese curds and the thought of having delicious homemade curds makes my mouth water!
Glad I live in Upstate NY we get 1000 island river rat cheese curds all the time.
“...if you’re on an exploration of food...”
Yes. Yes, that’s exactly the reason why I’m making cheese curds that I have to consume in less than 24 hours...🤤
I love watching your videos, keep it up!
OhmyDog I miss squeaky cheese curds so much I might actually do this!
Thank you for the recipe and method. 👍
Woo! This is great! Thank you for showing how to make squeaky curds! I live in Toronto. Grew up in Montreal. It's hard finding real squeaky cheese curds here. Where in Toronto do you get the milk you used? Brilliant stuff! I like your show. I remember when I was a kid, we went on a field trip to the "Village dans Temps" where everything was set in the olden days, surely 1800s. A man made curd cheese, I'm pretty certain, from scratch in front of me. It tasted great right out of the pot. The problem I have found with cheese curds in Toronto other than not being squeaky or different brands not being squeaky enough compared to Quebec cheese curds, is that the curds are too small... so tiny. The curds should be chunky, medium to large/jumbo size. What's great in a poutine is getting uneven big chunks melted in between double-fried fries. The fries must be fried twice to be right. Of course, poutine is a different topic, its own topic. So I'll discuss poutine a bit more. They don't make poutine right in Toronto either. To get the poutine right, you need to put in a bit of fries, add curd cheese, add sauce, add more fries, add more cheese, and add more sauce... like layering a cake or rather like lasagna. Adding lots of salt and pepper is good too. Green peas are a fun addition with sautéed mushrooms. But a pure basic poutine well done with big chunks of squeaky curd cheese and double-fried fries is absolutely great. And the gravy... well, I'm vegetarian... Mushroom gravy works. St-Hubert powdered poutine gravy sold in grocery stores works too, but I stick to mushroom gravy. Oh, and in Montreal people keep the bagged curds out of the fridge for a very long time to avoid them losing their squeak. After refrigerating them, to get the curds squeaky again, try microwaving them for 10 to 12 seconds. You can get wonderful textures by microwaving them longer. Great to eat alone or with bread. Yummo! Good luck with the show and stay safe!
You went all Walter White on this episode! I tell people all the time that cooks and chefs and bakers could second as chemists! Excellent Job Glen
Technically, cooking is a form of chemistry.
Yup, that's what I say too.
Calcium chloride is only necessary when using pasteurised milk because that process wrecks the calcium-protein matrix and the additional chemical is necessary to get good curd set. If using raw milk, you dont need calcium chloride
I might be able to get my hands on some grass fed fresh cows milk if I beg... I might try this.
BTW, isn't this the whey you should make ricotta from? I'd love to see you add lemon juice to that whey and boil it.
You be nice to those cows when you get your hands on them. :)
Not exactly correct procedure, but you'll get a far better yield if you add a few tablespoons of powdered milk to your whey, just to replace some proteins
Love your videos. But I can drive to Wisconsin in less time.
Thank you. I also live around Lake Ontario and have been having terrible luck finding milk to make cheese from. I'm gonna try non-homogenized and see if I can actually form a curd instead of just ending up with ricotta lol
Another great DIY video. Thanks Glen!!
I LOVE squeaky cheese curds. I come from a small hometown with a small cheese factory that made them. So good
I shall stop believing that cheese curds are expensive. Nine hours and $40 in milk for a batch of cheese curds...proves i would prefer to not make my own.
Oh my goodness!! I didn’t know I could make that squeaky goodness myself!!! But living on a very remote island now (New Caledonia) I’m not sure that I could find what I need to make it!! But it’s fun to know that I could if I had the right ingredients !!! As they say, you can get the girl out of the country but you can’t take the country out of the girl!! I miss my French Canadian goodies!!!! 🥰🥰🥰🥰🥰 Thanks for that video!!! 🙏😊❤️
Wisconsin has a state full of them! LOL 😂♥️
L'affaire est ketchup! Merci Glen!!
Wow, not even joking, I was just saying that I wanted to make poutine but can't find good cheese curds in Southern California. Here's Glen to save the day. Although, it doesn't look much different than when I make paneer (Indian curd cheese)
Mmm paneer is good too
Paneer is easier to make than this. I wonder what poutine made with unset paneer would be like?
@@bradmcmahon3156 tangier, mainly
@@johnrankin7135 What is tangier, besides a city in Morocco?
@@bradmcmahon3156 that's Tangiers
you could keep the whey covered overnight & reheat it in the morning to 185 degrees F , then strain out the fine particulates .... these particulates are whey ricotta .... after making ricotta you can use the remaining whey to make bread .... you did a very fine job of making the curd thank-you ... ✌
I bought some amazing cheese curds on my way through Ontario on a trip across Canada. Definitely trying this!
If you’re ever near Ottawa, you must visit the St. Albert Cheese Factory in St. Albert, Ontario. They make great curds in addition to many fine cheeses. 😎
Especially when it’s le festival de la curd , fresh curds with a cold beer 😉
My first job was working in my villages cheese factory in Saint-Guillaume, Quebec and this is pretty much how it went down. You're right about the stirring because whilst in that stage of the curds they are constantly being stirred in the bassins. If you come to Quebec soon hit up La Fromagerie Saint-Guillaume, Le p'tit frais is probably one of the best daily fresh cheese curds.
After 24 hours is the taste the same just without the squeak?
Love love love cheese curds. Enough to do this? No. You are king, Glen.
The Quebec's cheese #1 in every and all corner stores and grocery stores fresh every day for our needs in poutines :)
I miss that so much! That's what brought me to this video, gonna try and make some of my own.
Raw milk is tremendous I'm gonna try this recipe with the natural way😁
Before even watching the video, I thought of you yesterday when grocery shopping. I walked into the store, and literally the first thing I saw past the baskets and carts was cheese curds. I love living in Quebec for that reason. You weren't kidding when you said you could find them everywhere. Heck I even think I've seen them at hardware store cashier counters before.
I want to see your poutine recipe! I bet you have a wicked gravy that goes amazing with that cheese.
I love cheese curds... I did a race that gave cheese curds to every runner! What a great race... through a dairy farm... I can get fresh curds made on the farm... and they are amazing!!!
Great video. Wow, that was a lot of effort, but we do not get fresh squeakers around here so may just try this, this winter.
Thank you for using just the equipment most of us have!
Even better battered and deep fat fried -- fried cheese curds. Mmmmmm, from Wisconsin. Served with ranch dressing, BBQ sauce, or marinara sauce for dipping. Almost a mandatory item on tavern appetizers menus here. A treat, though, just a rare treat. Don't let your cardiologist know you go anywhere near them.
I grew up near a cheese plant, and before it closed down we used to get squeaky curds all the time. I miss it, so who knows this could be an interesting and informative project.
As a person with undiagnosed obsessive compulsive disorder, I CANNOT TELL YOU how impressed I was that you did the shake of the almost empty milk bottles with reserved milk.
I noticed the lil bit of cream still at the top, and in NO WAY did I think you were going back to get it.
I love your videos Glen. Im not old quite yet, but I am an old soul. I dont know how many people are keeping the flame alive in terms of old recipes and cooking. I know its not many. Thank you and keep up the great work. I could watch your videos all day.
I am so glad you went back and shook all the milks.
Is leaving it out on the counter still viable if you live in a country that's significantly hotter than Canada or does it need to go in the fridge?
True, room temp here is around 21ºC-25ºC. You wouldn't want to go much warmer than that, so stick it in the fridge if it's hotter where you are.
Keep in mind though that you should consume them ASAP because in the fridge you'll quickly lose the squeak and some of the flavour
I love that you did a house recipe. It makes it authentic . I can do this at home and none of my copy cat acquaintances can buy it. PERFECT!!! I will let you know how this turns out when I do it.
I'm Irish and had no idea these existed until a friends friend from Quebec mentioned them to me. Now I'll have to make my own😂
15:30 the captions say “I can hear the squeaky Fromme here” 😂
Crash Test Genius 🤣😂🤣😂
your dedication to get true Squeaky Cheese Curds is more then admirable, I love it! time for some poutine!
Is there anything in the bigger pot that you put the other pot into?
1:17 is when he describes a Bain Marie or double boiler. The pot with the rings on the bottom is the bigger pot & it looks like it has a couple of inches of water. The smaller pot with the milk floats on the water inside the bigger pot for a gentler cooking process. It's six months later. I realize you might have already had your question answered, but I wasn't sure. If not, I hope this helps! 😉😊
Hey Guys, alright! you have given me one of the keys I need to reproduce that magnificent poutinne I enjoyed in Canada. As an American, from the more Southerly region of the country, cheese curds, let alone squeaky cheese curds of quality, are never seen, and I live in a large metropolitan area with a huge array of ethnicities. Now if I can just find the beef tallow I need for frying the potatoes...... And I have been nursing a small crop of "Green Mountain" cultivar of potato. If I can just pull this all together in the next, say....... 45 days. I'll be set. Thanks!
Wisconsin you can get squeaky cheese curds whenever! Because that's what we are known for!!
Amen!! The key is to know which days. Must be fresh!!
Robert Weber they typically make them new everyday! We've gotten some that are still warm because they had just finished and got bagged and put out to sell!
Robert Weber also wanna know something cool? No matter if they were made the day prior they still have their squeak in every cheese curd I've had them 4 days after they were made and they still squeak! Little secret they actually never lose their squeak!
@@alanahr5 where do you get your curds? I used to get mine at Schneider Cheese in Waldo, WI; but they went out of business due to FDA requirements to upgrade equipment.
I can get Schullsburg, but they are on the west side of the state.
Robert Weber Renard's I'm in Door County
I thought I recognized you two, I have met you a few times not going to say where lol and yes and good poutine and make from fresh curds. great videos by the way.
Hey Mitchel - send us a private DM and let us know who you are. The suspense is killing us.
Wilton Cheese, just north of Kingston. Great squeaky curds. On Sundays they make hot pepper curds, but get there early, the are awesome!
I kept thinking about how effortful it must have been before gas stoves and electric temp probes, bless those cheese inventors of yore!
Love and watch your show all the time Glen. Thanks so much for all the great episodes! I live in Toronto too and was wondering where you sourced your milk from for this if you’re able to share? Thanks kindly.😊
We usually spend a week or two in Quebec City every summer - I picked that milk up there directly from the dairy. I have seen it in Toronto at McEwans and a couple of health food places.
Glen & Friends Cooking
Fantastic! Thanks again 😊👍