Check out the recipe: www.allrecipes.com/Recipe/266825/Homemade-Cheese-Curds/

@cre2ativity

4 жыл бұрын

Food Wishes hi chef John would paneer work for poutine ? I can’t get rennet or calcium chloride where I am .. 😕

@lspusiniloan-vargasbrandon2327

3 жыл бұрын

Hello Chef John, can I use vinegar or fresh lemon juice ?

@finnjavier8509

2 жыл бұрын

I guess Im asking randomly but does anyone know of a method to log back into an instagram account? I somehow forgot my account password. I appreciate any assistance you can offer me.

@deckerkhari1991

2 жыл бұрын

@Finn Javier instablaster =)

@finnjavier8509

2 жыл бұрын

@Decker Khari thanks for your reply. I got to the site on google and im in the hacking process now. Takes a while so I will get back to you later when my account password hopefully is recovered.

Chef John: Going to buy & enjoy cheese curds at your local spot is easy. You spending hours making, editing this video and dealing with technical difficulties to produce content we all enjoy-PRICELESS.

@akeleven

6 жыл бұрын

civilizeddiva you don't live in the Wilds of Arizona

@vinnysehgal1265

6 жыл бұрын

Rofl

@nahlaeshaq

5 жыл бұрын

But i dont get cheese curds in where i live 😭😭 there's only like chedder,mozzerella and cream cheese

@corinarose4955

3 жыл бұрын

You clearly don't live in AL ... I ask the clerk.. where is the cheese curds... They are like what? And take me to cottage cheese... 🙄 Ny has great fresh cheese curd

@QuadCloudNine

8 ай бұрын

I think this could also be called a homemade cheddar recipe. All you do is age it. I think cheese curds is just newborn cheddar. So in that light, might be more worth the effort.

Even after the second upload, you are STILL the Larry Bird of your Cheese Curd.

@FireCracker3240

6 жыл бұрын

Dang it, Feta! You used my analogy! Now I have to go and delete my comment! 😊

@cherryboo65b56

6 жыл бұрын

I just posted this too!!!

@CM_Burns

6 жыл бұрын

Timing is everything! After all, you are the Per Mertesacker of your FireCracker.

Wow! Probably the #1 internet recipe I won’t be making!

@Capoop.

6 жыл бұрын

jackpast why

@misskwannie

6 жыл бұрын

F. .Capule did you see how time consuming that was, i got bored watching him AND ITS CHEF JOHN

@stephanie5878

6 жыл бұрын

I'm with you on that. Too many fiddly ingredients. Nice to know how they are made though.

@Halinspark

6 жыл бұрын

anne frank Not to mention, unless you want extremely fresh cheese for something, or perhaps want to put stuff in it like a pepperjack, there's no substantial benefit to be gained. It's a much better use of my time to pay a cheesesmith who's already done the work for something just as good.

@rbettsx

6 жыл бұрын

@thesupergreenjudy ... I was thinking just the same thing .. on the other hand all the Canadian recipes insist the curd should 'squeak' on the teeth. Does good paneer squeak? ..I thought it was a bit more gelatinous than this stuff. But at least Canadians aren't Italians. It's hard to imagine a horde of them hunting you down for ruining their national dish : )

'Whey easier'. And creating a little extra wheyght. The recipe does require some wheyting, but it looks like it is totally worth it.

@PockASqueeno

6 жыл бұрын

FMN But anywhey…

@nautifella

6 жыл бұрын

Well, you milked that, but it wasn't too cheesy.

@John.Doe-OG

6 жыл бұрын

Dad jokes...…..

Is it just me, or does anyone else say the intro along with Chef John? Love your videos as always.

@mistyblue2684

6 жыл бұрын

David I love saying it myself. It sounds so good

@sadyechester6934

6 жыл бұрын

Similar with the outro for me.

@fluffycritter

6 жыл бұрын

I'm more into the "And as aalllllways, EN-JOY! ♫"

@idontevenknow3707

6 жыл бұрын

AS ALWEEZ

@fluffycritter

6 жыл бұрын

His pronunciation of "always" doesn't stand out to me. The way he says "skewer," on the other hand... (Skoo-er!)

As an Australian, who has no option to purchase these in a grocery store, thank you so much!

@Xacute00

2 жыл бұрын

As a french canadian I feel bad for you but hey now you can make your own which is better then buying

@gelflingfay

Жыл бұрын

Exactly. We don't all have these available at the store. Thank you.

@catswambo9706

Жыл бұрын

As a South African I can also state that we do not have it at the local shops. Not even the ingredients to make it. What would be the closest substatute in taste? Crème fraiche, cream cheese, mozarella or cottage cheese?

@KittenBowl1

Жыл бұрын

@@catswambo9706 you can just use melty cheese. I wouldn’t use strong cheddar or anything very strong but even mozzarella works. You just have to put it under a broiler then pour gravy on top. I grew up in Canada and ate Poutine a few times a month. Honestly no one makes Poutine at home in Canada but we eat out. Even in a food court in a mall these are readily available everywhere and cheap. The thing is it’s extremely fattening and heart unhealthy food. You would need to go to gym next day that kind of food. But it’s really tasty. Just a treat food for most people. Most burger places also have poutine in Canada (Harvey) and it’s a dish originally from Montreal the French speaking province. It’s something you eat out not something to make at home honestly.

Even though most people won't make this recipe, it is still very valuable to show how it is done so you know what goes into good cheese and curds.

The squeakiness is necessary for good poutine.

The stacking of the curd is called cheddaring. My father was a master cheddar cheese maker.

@ChristmasCrustacean1

6 жыл бұрын

would you call him a big cheese

@RaulVazquez-dh7sz

6 жыл бұрын

I once got fired from a cheese factory due to an addiction that I developed to cheddar, even though it was only mild...

@phyllisstein1837

6 жыл бұрын

thus stacks of cash are sometimes called "cheddar." I'm a master bean counter.....

@kylestenger15

5 жыл бұрын

Your father was making meth

@scottyplug

5 жыл бұрын

No. Shit. I've always wondered why (whey?) we called it that. Wow. Thanks Nel F Cole! (ps, this is not sarcastic. I really did always wonder !)

Stirring the curds, oddly satisfying! But the whole thing seems whey complicated. But thanks for poutine this video on KZread!

Bonjour from Poutine Land chef ! Cant wait to see your take on our national heart clogger dish.

Nice homemade CHEESE CURDS, I am NO.1 FAN of Food Wishes.

Only Chef John can get me to watch a video on how to make cheese curds and enjoy every second of it!

Now I could sleep comfortably knowing that you finally uploaded it

As a Wisconsinite I love this video. Thank you! Never knew how to make these. Super excited!

THANK YOU! I am from Wisconsin living in So Cal and of course love curds. I had no idea there were so many recipes for them. All basically the same but all somewhat different. I chose this site to follow. Look no further folks. I closed my eyes as I ate my first piece.. It was as if I were inside a small cheese factory back home. That was last Sunday. I have the milk in the frig ready to make another batch tomorrow. My batch last week went like hot cakes. I didn't think Californians would like them. On the contrary, they couldn't get enough.

This is super cool, cheese curds are not easy to get here in Germany, at least where I'm from. So excited to tried this, thanks for the upload!

@MaZEEZaM

5 жыл бұрын

Klaus Klaus I am Australian, it’s new to me. Quite a process in making it, it’s like a really complicated version of labneh cheese.

@Grimmwoldds

5 жыл бұрын

@@MaZEEZaM Cheese curds and labneh(which BTW is not cheese, it's yogurt that physically resembles cheese) are both milk solids/fats with the whey removed as much as possible. The difference is largely due to bacterial fermentation versus treating the casein proteins(present in most mammal milk) with rennin enzyme(traditionally taken from a small piece of stomach from whatever young animal would normally drink that milk).

@tstuff

4 жыл бұрын

When I was in Aachen about two years ago there was a restaurant that specialized in several types of poutine and fries. I ate there about four times in the two weeks I was there.

@KittenBowl1

Жыл бұрын

@@tstuff extremely fattening dish I hope you know that. In Canada no one eats that often as it’s very bad for your health.

The squeak of cheesecurds is as important as the fork scrape! :)

@elainearsenault5203

5 жыл бұрын

Hols agreed! That's the best part! And important! Le fromage qui fait "Kwik kwik"!

Love it chef! Sorry you had to reupload ! I’m gonna make this instead of buying some, then mess it up somehow and have to buy some. BUT I’LL HAVE YOU TO THANK FOR THE GLORIOUS CHEESE.

When our kids were young we lived in northern Wisconsin. Our Sunday rides always included a stop at a family dairy to watch cheese and butter being made. Cheese curds became our favorite snack food, but watching you was 10 times better. Thanks

Chef John is the realest in the biz

Glad to see everything is fine now! Thank you SO much for this recipe! It was worth the wait!

Homemade cheese curds... you are a blessing Chef John. I, (as well as your other subscribers) love and appreciate you!

I've been making cheese for a couple yrs. I love making al kinds of cheese. Once you get the hang of it, you can cut corners and it gets lots easier. Adding garlic, hot pepper flakes makes its sooo good. And it helps if your a home body😘

Thanks for sharing this recipe!

Poutine is my #1 “this is astonishingly bad for me but I don’t care” food, and Chef John is in my top 5 favorite chefs (I can’t really pick a #1), so I’m exceptionally excited to have this recipe in my repertoire. btw, thank you Chef John for all the recipes you upload. You have single-handedly increased my cooking abilities tenfold since I first subscribed and I am truly appreciative for all you’ve done, and I’m sure my family would thank you too, since I do most of the cooking around here!

This is amazing

Can’t get enough of Chef Jon’s videos. They are the very best!

Finally! Glad the video is up after all the teasers

As usual this is a great recipe but your presentation is pure magic. That's why I love coming back for more...…..

YES!!! Curds aren’t always accessible but a poutine is crap without them

@chadnietzscheback5636

Жыл бұрын

Here we call them, "fries with gravy." Not so bad. 😊

You're right! It's not an option. Thank you so much for showing those of us that don't live on the same continent as a deli how to make these things. Appreciate it.

Before, the technical difficulties got in the whey. Where there is a will, there is a whey, as Chef John showed. Now we have the video. After, all you are the John Cleese on how you make your cheese.

@FIREBRAND38

6 жыл бұрын

We Have a WINNER!

Chef John, your deep fried cheese curds warm the cockles of my Wisconsinite heart. Thanks!

Yummy thanks for this recipe oh just love them so much. We used to go through Wisconsin stop get a huge bag my girlfriend and I would eat the whole bag by the time we got back to Indiana. Oh so good. Thanks for all your amazing recipes have made oh so many. Have 11 grandkids and 3 daughter's so always cooking something for them. 😃 always get yum yum from your recipes. ❤❤❤❤❤❤❤

Bless you for this one. Never had poutine and there's nowhere nearby to try it. But I love to cook and am willing to try this myself.

I went to watch it when you first posted it, but your took my curds a way!

Looks very doable when you explain it. I can’t wait to try making them. We had some wonderful fried cheese curds at a place called Mocha Mouse in Wisconsin. I’m going to try to replicate them. Thanks again for another great tutorial.

FINALLY!!! We don’t have cheese curds in Romania, now I can finally make it! ❤️

As a curios food Dane, I fully trust your recipes. Tried some and they worked as expected ❤️ Now I want to try Poutine..

Thank you for this wonderful video. I have the dinner spinner app and have seen so many of your recipes. I just finished my curds and they are wonderful!!! You are a god.

Thank you Chef John, you're a lifesaver - not only I can't walk 10 minutes down the street and buy some, where I'm from there isn't even word for cheese curds in my language and I have given up looking for a recipe long time ago. (Also at the beginning I was really expecting "You are Nicolas Cage of the clean break stage" ... ;-)

Just when I thought I'd seen it all. Many thanks for this!

No way I can do this at home but you go on!

I enjoyed watching this. It was very interesting. More interesting than I thought it would be. I'll be going down to the local grocer and pick up some cheese curds and maybe re-watch this.

Awww merci Chef John! Can't wait for the poutine recipe!

Chef John, even though it was stressful putting the video together, I'm glad your pun game is still on point.

I love chef John! What an icon!

I'm impressed by the ease with which you cut the cheese.

Many years ago we had a hobby farm with a few goats, chickens, pigs, sheep and horses. We got so much milk we gave much of it away and were always looking for ways to use the excess. We made a variety of soft cheeses using Junket rennet, but our favorite by far was to make a very soft custard by adding a bit of sugar and vanilla in your first stage and when it reached the clean break stage it was time to let it cool and serve. No eggs, no muss it made the softest, smoothest custard I have ever had.

CONGRATULATIONS C.J. 👏👏👏

As a poutine entusiast from Mexico I can only say THANK YOU

so, what? I just saw the first version. Second time's a charm. (Thanks for correcting the temp.) I'll just repeat my best comments .... squeaky, chewy, Wisconsin fave!

Gavin Webber has an awesome channel too if you are a curd nerd! :) you guys have super similar styles with making this. Love it! 😊

The really fresh ones in Québec is eaten at room temperature and has a bit of salty milk at the bottom that, mixed with the cheese, makes it so yummy....

@SomeDudeQC

6 жыл бұрын

Amédée Boulette M'enva au dép en chercher. Admittedly salty milk sounds nasty but def made me want some more than the video.

I'VE BEEN NEEDING THIS. no cheese curds in the stores here

I have patience in the kitchen but I know I will never make this. I am very glad that I got to watch you do it. Now I know.

Ohhhh non, chef john! It can never be as good!

This is crazy! I just had poutine the other day haha! You must've read my mind!

Wow! I'm from Montreal Quebec and I will try this cheese curd for my homemade poutine!!

@KittenBowl1

Жыл бұрын

Just go out at the corner shop if you live in Quebec. Why make it at home when you can get the best poutine in the world in Montreal? They got so many of them there in varieties and even tourist destinations they’re quite popular. I don’t know any Canadian who make poutine at home and I grew up in Ontario close to Quebec.

Excellent recipe! I am much more casual about all the times, but no matter, I get scrumptious cheese curds.

I do make cheese and I enjoy it. thank you for all the fun!

After all chef John, you are the king bird of this cheese curd

Amazing serendipity. We made mozzarella this morning. Then made caprese salad with Basel and toms.

Worth the wait! Thanks Chef!

This was up like an hour ago, disappeared, then popped back up. Thankful 🙏

Thank you Chef. In Sweden we dont have this but I always wanted to do some poutine.

@yukononun

6 жыл бұрын

Do it! Poutine is incredible. Just remember to deep fry the chips/fries, and don't mix everything together. Just top the chips with gravy, then top the gravy with cheese. The gravy will be hot enough to slightly melt the curds. If you mix everything together, it'll make the chips soggy and the cheese won't be nearly as good. Some people say that chicken gravy is the best, but I personally prefer beef. It's up to you.

@eldsprutandedrake

5 жыл бұрын

Cheese shops and some of the larger supermarkets do have them, I've seen them from time to time, never had any interest in buying them and I have no idea about the brand or quality though.

Hi chef john I'm Kathleen from the beautiful carribean island Trinidad I really enjoy your recipe it's so easy and simple to make.. thank you for making things so easy

I am actually watching this video, because I can't buy cheese curds in northern germany, but I really wanna try poutine so thank you for this amazing recipe 👌🏼

Yummy.It seems delicious !

Hello chef john, i would like to really really thank you for these types of recipes. I am a muslim and its very hard to find halal cheese that i can enjoy so when you break it down and i can make it my self it really helps with that. I can have American stuff and be a muslim. Love ya ps i also live in bay area

@MrKungfujoker

6 жыл бұрын

Btw just to clarify cheese is not forbidden in islam, its just that most ingredients have enzymes that are from pork, so that makes it the problem, so now with this i can swipe and make own version thats pork free or meat free from non halal meat

Looks so tasty, I have to remember to try this soon!

I totally enjoyed watching this BUT no way am I going to do this...don't have the time but I am sure this tastes FANTASTIC!

......Little Miss Muffet obviously did NOT approve first upload 😤

@AuntDuddie

6 жыл бұрын

That's funny!

@poppykok5

6 жыл бұрын

Cee Cee...L O L O L... *: )*

@ceecee7879

6 жыл бұрын

poppykok5 🤗

@toddofalltrades4788

6 жыл бұрын

Little Miss Muffet sat on her tuffet, eating her curds and whey. Along came a spider, who sat down beside her. And said, "What's in the bowl bitch?"

@dreg9001

5 жыл бұрын

O what happened with the first upload

This is honestly really cool

It really is absurd how cheese has NO flavor until they've been salted. Also, protip, just dumping whey is a bad idea. Both because it'll promote growth of crazy stuff in water ways due to its nutrient richness, but also because it's great for things like bread making. When I make cheese, I always have stuff on hand to also make bread dough to freeze for later use. You can also just plain freeze the whey for later use in whatever tickles your fancy. It's like cheese-flavored water. I didn't quite catch what the Chef did with his. I'll save my poutine stories for the upcoming video. They're not riveting, but I'd like to be topical.

@marcben1539

6 жыл бұрын

Imageflexion Cartoons you can make ricotta with the whey.

@Canteluta1022

6 жыл бұрын

Imageflexion Cartoons I know, right? People buy whey protein for fitness smoothies and such. Precious liquid! It’s great for boost lacto-fermentation, too. Gives the sauerkraut and other goodies a jump and more nutrition. Gotta love the whey. 💕

@AlsoMeowskivich

6 жыл бұрын

whey protein powder from stores tend to be literally toxic, being made with cheap milk, and they tend to get away with it in the USA because it's sold as supplement, which isn't a food nor a drug so the FDA don't monitor it. It's a problem with all nutritional supplements to a degree, but the friend of my boss from my previous job nearly died from some sort of internal damage thanks to the stuff. Which is why I use vegan protein powders from trusted companies. Made o' vegetables. That is, if I feel like takin' protein powders. Eggs and meats that go on sale tend to be cheaper, but I can carry around protein powders without refrigeration, and you can use it in crafting nutritional energy bars. ...sorry to talk your ear off, I tend to ramble on when I'm tired. ciao.

@phyllisstein1837

6 жыл бұрын

I always whip up some pancakes with my whey, put them in the freezer and then I have pancakes ready to reheat (microwave, toaster, etc.) on busy weekday mornings.

@DB-nl9xw

6 жыл бұрын

Make some whey protein

I'll have to give this a try. I love an occasional order of Wisconsin fried cheese curds.

Milky, rubbery (in a good way), and squeaky when fresh. Mmmm

And as always - thank you!

You have inspired me! To go down to the store and buy some cheese curds...

Thank you so very much. I am one of those who can't simply go to the store to buy them. I live in a small town in northern Canada. Our stores have all the basics but little else. Thank goodness for Amazon and other internet purchases.

@mustwereallydothis

5 жыл бұрын

We usually just use mozzarella in place of cheese curds. I'm worried we won't like it as much with the real curds since we are used to mozzarella.

Yuuuuuuum! As a Canadian, I can appreciate almost as much as a Nanaimo bar or freshly sugared beavertail​

I want to make this with my sous vide circulator. It would be awesome to create this with that application.

Oh awesome, I cannot wait for the poutine recipe

i can't believe all this time i've had cheese curds in my fridge... we just call it "queso blanco", or white cheese. amazing

Yessss! More cheese please!

I have been cutting up string cheese, but thanks this is awesome!!!

Ca ma l'air d'une bonne poutine Chef John !! Keep up the tasty work

Very interesting and informative!

Bring on the poutine. Your cheese curds look amazing.

I can't find cheese curds anywhere near me but this seems way too difficult :(

Never Tried this curd making. Only cottage cheese. I will be undoubtedly giving this a bash. Ii must say you do have the knack of making things look effortless. However we know better, Those of us that try to cook, often. Thanks for these gems of information.

As a child I remember Junket rennet custard. It was so good.

Gimme poutine. I haven't been to Canada since 2015 and it's basically impossible to get it in Germany. Next cooking project for sure. Thanks for doing this.

Cheesemaking is a labor of love.

If the curds squeak you did it right, good job!

Hey Chef John, thanks for making homemade cheese curds look totally achievable. I have a question though, usually the cheese curds I get look somewhat like the irregular curds you have after the 90 minute cook at 4 minutes 40 seconds into the video. Is there any reason why I should not keep them irregularly shaped and let them drain without compressing them?

the great work

I love you Chef John