A French-Canadian Classic. 2 Litres of un-homogenised milk makes approximately 600 g of Fresh Cheese Curds.
In a saucepan heat the un-homogenised milk to 32°c. Remove from heat. Add a pinch spoon of type T starter to the warmed milk. Then mix 1/2 ml of liquid vegetarian rennet with 10ml of cool, pre boiled water and pour the rennet mixture immediately into the milk, taking care to pour it over as much of the surface as possible. Mix in well & allow the milk to set into a curd. This will take 40 mins.
Keep the saucepan of milk at 32°c by placing the lid on the saucepan and wrapping in a clean towel. To check the curd, place the blade of a knife into the curd and lift, looking for a clean break. If the curd parts well it is ready to cut. Cut the curd with a curd-cutting knife into 1.5 to 2 cm cubes and rest for 5 minutes. Place the pot back on the stovetop over a low heat, turning the stove on and off at regular intervals. Gently turn the curd while gradually bringing the temperature of the curd up to 40C, this will take 10 to 15 minutes when done correctly.
Allow the curd to rest and settle to the bottom of the pot for 30 – 45 minutes. Place a colander over a jug or other saucepan and pour the curds and whey into the colander to seperate the curds from the whey. Keep the whey you will need this at a later step. Leave the curd to sit in the colander for approx. 1 hour to cool, then break into walnut size pieces. Bring the whey to boiling point add the salt and stir to dissolve, place the walnut size pieces of curd into the hot whey and remove from heat.
Leave the curd in the hot whey for 1 hour then pour through a colander, your fresh cheese curds are ready to use! Why not try making the French-Canadian classic, Poutine?! It’s an easy winter warmer, start with homemade hot chips, your cheese curds and then cover with homemade gravy. Delish!