Homemade Cheese Curds (for Poutine) – Food Wishes

[civilizeddiva]

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.

[Feta_Cheezz_Montgomery_Burns]

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

[etherdog]

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.

[raidergo]

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.

[jackpast]

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

[fredelmo]

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

[daniellakhomuz]

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

[TheOnlyNyxErebus]

The squeakiness is necessary for good poutine.

[lynbsker]

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😘

[MrKungfujoker]

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

[lindamaxsonsheets]

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

[Jakeoffski]

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

[wizzzhesham]

Now I could sleep comfortably knowing that you finally uploaded it

[eddeal]

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.

[masterofsniping]

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!

[Terishortyfan]

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

[kettle]

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.

[RVISION]

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

[jenniferburgess]

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.

[notadog]

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