Hi guys, Welcome to the Advanced Video Search Engine, and you are watching Making SQUEAKY Cheese CURDS From Scratch. That video is uploaded by Glen And Friends Cooking at 2019-08-15T08:30:00-07:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [tKUsYUFBPCA]
| Name | Making SQUEAKY Cheese CURDS From Scratch |
| Video Uploader | Video From Glen And Friends Cooking |
| Upload Date | This Video Uploaded At 15-08-2019 15:30:00 |
| Video Discription | 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: https://cheesemaking.com/collections/starter-cultures-for-cheese-making/products/mesophilic-starter-culture-for-cheese-making The Rennet I used: https://cheesemaking.com/collections/rennet/products/liquid-animal-rennet *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: https://youtu.be/Wwr2mk9PqQ0 Le Gourmet TV Is Now - Glen & Friends Cooking! #LeGourmetTV #GlenAndFriendsCooking tKUsYUFBPCA |
| Category | Howto & Style |
| Tags | Glen & Friends Cooking | Le Gourmet TV Recipes | recipe | Making Squeaky Cheese Curds From Scratch | how to make cheese curds | homemade cheese curds | squeaky cheese curd | how to make squeaky cheese curd | squeaky cheese curds | cheese curds recipe | making squeaky cheese curd | make cheese at home | homemade cheese | cheese curds | how to make cheese | poutine cheese recipe | poutine cheese curds | poutine cheese curd recipe | cheddar cheese curds recipe | how to make cheddar cheese curds |
