Instructions
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. 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. 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. Remove the curd from the cheesecloth. Pull gently into large pieces with your hands. You now have fresh cheese curds for your poutine.
Tags: Allow cool, Cheese Curds, Cheese Curds Poutine, Curds Poutine, curds whey, Make Cheese, Make Cheese Curds
