Making SQUEAKY Cheese CURDS From Scratch

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: cheesemaking.c...
The Rennet I used: cheesemaking.c...
*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: • Swiss Chalet Poutine W...
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[@GlenAndFriendsCooking]

The risk I always take when making these videos is that I don't have time to fully explain some of the offhand comments I make, or you may not know me well enough to understand the context of my comments. To that end I will make this clarification about the lack of cheese curds in Toronto: "I can't find cheese curds within a reasonable drive from my house; that are fresh from the dairy. My definition of fresh; is made and eaten with 12 hours, or same day." I could have gone on and said the following to add more clarity: "There is an abundance of cheese curd like products labeled "Cheese Curds" in the supermarkets near our house, but those were made at least a week before arriving on the shelves and have become cheese; no longer having the qualities of cheese curds." Once you've eaten Curds Fresh from the dairy, made from milk gathered that morning - you will never again consider the curds in your local supermarket to be actual cheese curds.

[@GuyDPoirier]

Farm Boy on Lakeshore has 1-day old curds, - yes they have lost some of what makes curds curds but still taste with some squeakiness left; the Pantry Fine Cheese on Gerrard and Coxwell gets same day curds on Fridays, ...

[@thezfunk]

A Wisconsinite here. Cheese curds all start squeaky as I am sure you know. Buy and eat them the same day they are made are the best. You can buy them and leave them out for a couple of days and it slows the aging process and keeps them squeaky longer. You can leave them at room temperature for 2-3 days without them spoiling. Cheese curds are basically just young cheddar.

[@tusk3260]

some needs to make Canadian cheese curds vs American cheese curds. Like a top 10.

[@tusk3260]

im not sure but i think you can order fresh Cheese Curds from St-Albert in Toronto. Its located in the most Eastern part of Ontario, they make Canada's best cheese curds and they normally sell them in Montréal and Ottawa. But Toronto should be close enough for fresh delivery. Its a 6 hour drive.

[@tusk3260]

If you go to the St-Albert cheese factory, you'll get to see how the curds are made and in summer time they hold the Festival de la Curd. Said in french because St-Albert is a French village in Eastern Ontario. Actually all of Eastern Ontario is French.

[@Xelbiuj]

Gavin Webber does great cheese making videos if you're looking to get your curd nerd on. No poutine? You're such a tease.

[@jhdeval]

Hammock Haven Farms also has excellent cheese making videos. I have learned so much from both of them in my Raw Goat Milk cheese making adventures.

[@daemonember]

@@kevinbyrne4538 maybe poutine is the next video. Or I hope it is!

[@drunkenmasterii3250]

​@@kevinbyrne4538 squeaky cheese is ate by itself too here in Quebec, it's available pretty much everywhere and it's a nice snack when fresh. Poutine is just a + not a necessity to enjoy them.

[@Obeast117]

Was looking for this comment! Gavin is the man, g'day curd nerds!

[@colinmacvicar2507]

G-Day fellow curd nerds. Gav is the man.

[@Augustus_Imperator]

Everyone: "Italians get too presumptuous with their food" Canadians: "Cheese curds MUST be SQUEAKY"

[@Chichi-qy2xl]

pretentious?

[@bernpaulson]

And Wisconsinites... We agree with this statement

[@Augustus_Imperator]

@@Chichi-qy2xl it means the same thing basically

[@connielabo689]

@@Augustus_Imperator No. presumptuous means to arrogantly assume without cause. Pretentious is someone who's a snob. Two very diff things.

[@vincentlagrange2329]

Cheese curds in Canada are predominantly made in the province of Québec. Most cheese curds you find in Canada outside Québec's borders do not squeak because they are not fresh since they are made in Québec and then put in the fridge to keep them longer. So, Québécois are the producers of squeaky cheese curds in Canada. Strangely, I don't see the United States as a whole appropriating cheese curds from Wisconsin. So, why does Canada keep saying that cheese curds are Canadians when they are in fact just made in Québec. In the US, people don't say that cheese curds are Americans. They know it's a Wisconsinite thing. In 2017, a National Post article was titled ''Why the cheese curds in Toronto don't squeak.'' Answers: They are not freshly made daily as those found in Québec. They are imported from Québec, and then refrigerated.

[@chrisstoerzer8515]

Being from central Wisconsin. I have taken for granted that the (world) has access to fresh squeeky cheese curds twice a week at every grocery and convenience store. But now seeing just how much effort goes into it I will appreciate it all the more. Thank you 😊. I love the videos.

[@zarmril]

wausau

[@asdisskagen6487]

I just stumbled across Glenn's video on making squeeky cheese curds and got all kinds of excited, thinking I could make some myself... only to realize I could fly to Wisconsin and buy them in less time than it takes to make them 😂

[@thewiirocks]

@@zarmril Westby has better curds. Straight from the factory, they are SO FREAKING GOOD. Warm, salty, and squeaky. The trifecta.

[@OsamaBinKevo]

It's insane to imagine that he can't find curds in Toronto, they used to be a staple all over Southern Ontario.

[@peteypablo13]

Yup, growing up just a short drive from the Ellsworth Creamery had its benefits. But moving away and living abroad going on about a decade now, I have found cheese curds to be the food item that I have cravings for the most, and consistently too. Always had family ship some curds over in a cooled container, but now I might try my hand and making them at home!

[@arifvardalia5785]

Glen: I've just spent 9 hours making cheese curds.. Wife: Have you made fresh bread to go with this?? 🤣🤣 That made my day..

[@brendareed5050]

That's something my husband would say if I spent 9 hours cooking something.

[@lumberzach7206]

To be fair it’s just a 9 hour process… not continuous work… bread takes like maybe 45 min depending on how hard you wanna go lol

[@zrobeast]

Glen is using... BOTTLED MILK! 😱

[@bobbiusshadow6985]

I was amazed by those milk bottles.

[@Judyluvs]

I was wondering why there was a delay when Glenn turned the first bottle upside down in the pot. And then he had to shake it like a ketchup bottle to get it to flow. Once it was explained I just wanted some to drink!

[@Lucifer-yk7rz]

It’s because he bought it from a special supplier as it has not been homogenised. This sort of milk doesn’t come in a bag

[@bna7656]

Insaniity ‘ you guys get it in a bag i get it in plastic bottles

[@Lucifer-yk7rz]

BNA7 [BWG] same but Canadians get their milk in bags

[@gritnix]

Not everyone has a sous vide machine so here's a way that's more accessible. THANK YOU!

[@gangsterdisciple759]

Just buy a sous vide stick/immersion circulator. Works great.

[@krisreddish3066]

@@gangsterdisciple759 I go even cheaper zip lock bags, a pot, a thermostat. I never had issues yet.

[@jonjohnson102]

Just buy one, its like at most 100$

[@StrikerEureka85]

but that non-homogenized milk tho...

[@chickenlittle6756]

Always thoughtful of folks at home that's so awesome in a youtube channel it just doesn't exist usually

[@Braddington1]

I have to say I have been watching this channel more and more lately and I am astounded by the effort that goes into some of these videos. More than that, the unique ideas the channel has and the running series which are just so intriguing just draw me in to stick through the whole video. Something very rare on KZbin these days. Naturally, I was one of probably many to discover the channel through the cola videos and I have stuck since. I know people often say channels deserve more subscribers, but this one truly in my opinion, does.

[@chickenlittle6756]

When I first watched a few videos because of the quality the entertainment factor and attention to detail I was expecting a couple million subs and when I looked I was very surprised and the more I watched the more surprised I am. Glen should definitely have way more subscribers.

[@AlextheguitarFreak]

Makes me appreciate the fact that I can get them within just hours sometimes minutes of being bagged for $5 and 15 min drive. Whey 😉 easier than 9 hours in the kitchen!

[@coreymcdonald7745]

Most of that time is unattended time, waiting for the culture and the rennet to work it’s magic.

[@chintz7428]

I can make ricotta in an hour, for pasta filling. Much cheaper than buying a 10 dollar pot of it

[@UrbanPanic]

"Sadly, you can't really find (cheese curds) where we live, in Toronto." Wisconsin sends it's condolences.

[@MREmusique]

so does Québec.

[@Bdawg736]

I work at a grocery store in Canada and we have them.

[@NVanslee]

Man, I live just outside of Ottawa (still in Ontario) and we have fresh curds delivered to every grocery store and gas station in the area, every morning, from St Albert. Glen just needs to move a bit east.

[@peoplesrepublicofliberland5606]

To be Honest with how Canadian transportation is I would've just gone to Montreal and still saved 5 hours

[@R1S1NGDRAGON]

@@NVanslee Same thing up here in Sudbury, Nickel City Cheese has a shop just outside of town and you can order them directly from the factory or you can get them unrefrigerated at local shops and fruit markets.. I think even some gas stations have them. It's weird that they don't have this in Toronto...

[@Miss_Zoey00]

In this episode: Glen shows off his stockpot collection

[@DrButcher1971]

That's a labour of love. Curds are something I love to eat but don't have the patience to take from start to finish. More often than not, the same goes for bread making, it's just too involved a process for me to undertake. Thanks for the detailed video, they're always informative and entertaining.

[@emilymcgregor8721]

Made these yesterday, success! I'm so excited. I live in Texas, so there's no hope of buy them 'squeaky' around here. Actually, I had no idea what squeaky was until yesterday, thanks!

[@teksaucee]

You're missing on something special

[@franciet]

Did you find a good resource for milk? I’m in Texas too.

[@HMan2828]

As a Quebecois who knows a thing or two about good curds, I approve of yours! They are perfect for a poutine! Where I'm from you can get small bags of this stuff fresh made from the morning in pretty much every convenience store, with a little salted whey at the bottom of every bag. Common thing to get on the way to work, and nibble through it all day. It gets delivered at like 6 AM and is squeaky till the end of the day.

[@ktbugzzzzzz1593]

Glen- my dad absolutely loved your channel. He past a year ago this week. It was very sudden and he was only 54. Watching your videos makes me feel close to him. Thank you💗

[@TonyAlmeida610]

I have been twice in Quebec, and every time I had the pleasure to taste squeaky curds, first time was a complete surprise, but I absolutely loved it !

[@DaveTugwell]

im glad you shook those and added the milk at the start I was freaking out when you left the cream I was like "no it wont work you need the cream" lol

[@ByronWatts]

I shall stop believing that cheese curds are expensive. Nine hours and $40 in milk for a batch of cheese curds...proves i would prefer to not make my own.

[@Eskimo50]

you guys are the most french-canadian ontarians i've ever seen, you even pronounced poutine correctly ❤ love you guys!

[@Frameshaft]

Eskimo50 And dépanneur !

[@teksaucee]

L'affaire est ketchup 😂😂hahha

[@christinew4108]

Wow....there are so many of us here in Ontario

[@woahitstheillusion9749]

@@christinew4108 literally dozens of us

[@danc1513]

You know Franco-Ontarians exist right?

[@ybe7011]

Oh yeah I'd love to see more cheese making videos!

[@Mister_Mag00]

your dedication to get true Squeaky Cheese Curds is more then admirable, I love it! time for some poutine!

[@microtasker]

Glen you are so delightful to watch, i'd claim that you are the Bob Ross of cooking. Anyone agree?

[@tanyawest2017]

Micro Tasker: maybe a little more methodical, but that is a requirement of the medium, I imagine. A happy accident isn’t one in which you have to flush four litres of designer milk, after all. But definitely a similar calm acceptance vibe.

[@clarahrestak2385]

no alton brown is

[@DeliaLee8]

@Micro Tasker - yes! that kind, relaxing, genuine vibe!

[@didisinclair3605]

But with better hair!!!!

[@LarsBlitzer]

In Edmonton we're lucky we have the Cheese Factory on Whyte Ave. Fresh cheese curds are a treat!

[@driftaw]

"Dépanneur" et "L'affaire est ketchup" Hahaha... you crack me up Glen. Love you stuff ! Can't wait for KFC episode 3

[@siccoblue2112]

hey glen, i worked in a hand crafted cheese factory for years, we made these guys once a month, im no longer employed there but i would be happy to ship you up some hand crafted award winning squeaky cheese, it was always my favorite time of the month

[@hippymama100]

By the time it got to him, it would not be the same product you shipped out.

[@shuvanidev]

When I've had curds here in the States, they were shaped like the curds you took from the pot before the cutting and folding method. They kept their curd shape and they were still squeaky. Some of them were a bit stuck together as well, but you can pull them apart with your fingers. Do you have to do the cut and fold? What would happen if you just drained them and broke them up now and again instead of cutting? I love the curds though and that milk was beautiful!

[@europeanguy8773]

The things I miss the most since I moved back to Europe from Canada - cheese curds, real poutine, bacon, and donuts like Krispy Kreme.

[@JohnSmith-lf6rs]

Why did he keep blurring out "chloride" in the word calcium chloride? Is he not allowed to say the word chloride for some reason?

[@juliamartin4141]

John Smith in the video he didn’t say chloride. He said something else that wasn’t correct so he muted the word he said and put the correct word on the screen so as not to confuse the issue. Did he succeed? LOL

[@gailbenjamin3274]

I’ve been making cheese for 4 years at home. I don’t think I’d ever stir cheese once every 15 minutes. It is pretty much constant stirring when cooking the curd. Good one Glen. I’ve never made curds yet, but I’m going to and your method is the easiest I’ve seen.

[@veronicarose463]

I've never tasted or thought about cheese curds ever in my life but I saw this in my recommended and now it's all I can think about. Great video thank you!!

[@Draylenn]

Wow, not even joking, I was just saying that I wanted to make poutine but can't find good cheese curds in Southern California. Here's Glen to save the day. Although, it doesn't look much different than when I make paneer (Indian curd cheese)

[@asianshell]

Mmm paneer is good too

[@bradmcmahon3156]

Paneer is easier to make than this. I wonder what poutine made with unset paneer would be like?

[@johnrankin7135]

@@bradmcmahon3156 tangier, mainly

[@bradmcmahon3156]

@@johnrankin7135 What is tangier, besides a city in Morocco?

[@johnrankin7135]

@@bradmcmahon3156 that's Tangiers

[@austin2842]

I'm guessing the blooper was 'calcium carbonate'.

[@whatevsnevs7689]

“...if you’re on an exploration of food...” Yes. Yes, that’s exactly the reason why I’m making cheese curds that I have to consume in less than 24 hours...🤤

[@ginaordonez9371]

Love your videos. But I can drive to Wisconsin in less time.

[@drothers999]

If you’re ever near Ottawa, you must visit the St. Albert Cheese Factory in St. Albert, Ontario. They make great curds in addition to many fine cheeses. 😎

[@claudelefebvre3076]

Especially when it’s le festival de la curd , fresh curds with a cold beer 😉

[@alanahr5]

Wisconsin you can get squeaky cheese curds whenever! Because that's what we are known for!!

[@robertweber3140]

Amen!! The key is to know which days. Must be fresh!!

[@alanahr5]

Robert Weber they typically make them new everyday! We've gotten some that are still warm because they had just finished and got bagged and put out to sell!

[@alanahr5]

Robert Weber also wanna know something cool? No matter if they were made the day prior they still have their squeak in every cheese curd I've had them 4 days after they were made and they still squeak! Little secret they actually never lose their squeak!

[@robertweber3140]

@@alanahr5 where do you get your curds? I used to get mine at Schneider Cheese in Waldo, WI; but they went out of business due to FDA requirements to upgrade equipment. I can get Schullsburg, but they are on the west side of the state.

[@alanahr5]

Robert Weber Renard's I'm in Door County

[@peshgirl]

I might be able to get my hands on some grass fed fresh cows milk if I beg... I might try this. BTW, isn't this the whey you should make ricotta from? I'd love to see you add lemon juice to that whey and boil it.

[@robdewey317]

You be nice to those cows when you get your hands on them. :)

[@user-xg7ed9fy9f]

Not exactly correct procedure, but you'll get a far better yield if you add a few tablespoons of powdered milk to your whey, just to replace some proteins

[@msudes55]

i would love to see how you do it with a sous vide

[@calumsanderson6741]

"that's not a lot of cheese" also "that's so much cheese how are we gonna get through it?" 😂

[@chrisknoblock]

9 hours coming, 9 hours going

[@robdemers6156]

You should check out the St-Albert cheese factory, if you're near Ottawa some time.

[@ShaunBMcKinnon]

Rob Demers, or Wilton and Ivanhoe, they are great too albeit a little further, Belleville area. Love Ivanhoes cheese curds on the counter, not the refrigerated ones, so squeaky.

[@Henchman1977]

I was there last week. They don't sell their garlic cheese anymore!

[@GlenAndFriendsCooking]

Ursa Minor - I've bought them at Metro and Loblaws... but sadly they are at least 1-2 weeks old by the time they make it to the shelf.

[@Char12403]

@@ShaunBMcKinnon Big fan of Wiltons extra old cheddar

[@ritabrown2226]

Wisconsin has a state full of them! LOL 😂♥️

[@Kinkajou1015]

I love watching cheese making videos, there's a certain meditative quality about it. Sometimes I want to replicate the recipes, but know I couldn't even start.

[@maryjanespangler7488]

I’ve never heard of squeaky cheese curds, so at first I thought maybe you were talking about cottage cheese, which I love. This video was so very interesting. I love your show, I always learn so much!

[@Speedytrip]

In Quebec you can find these at all convenient stores (in bricks or curds). As much as I love them, there's no way I would spend 9h to make my own. Glad you tested it out for us, it looks delicious! :)

[@anthony669]

But even in Quebec the basic grocery cheese curds aren't always great. I went to La Trappe aàfromage in Outaouais a couple weeks back and those curds were miles above what I get in grocery stores in Montreal. The ones from La Trappe had a real loud squeak to them that I don't get from grocery store brands.

[@rajaadawood5171]

This amazing squeaky cheese curds worth the time to go for it 👍 Thanks Chef Glen 🙋🏻‍♀️🌷🌿💕

[@Movie_Games]

After 24 hours is the taste the same just without the squeak?

[@mckrokstrom]

Shit I’m from Wisconsin and I guess I take it for granted. It’s the cheese state of our country. I go to cheese shops and install equipment we make so I travel all over the state playing in cheese shops. It’s not building battleships but making cheese is fun to watch!

[@TwoWholeWorms]

Something I really miss about England is gold-top 10% jersey milk. I used to use it to make paneer all the time (heat milk, add acid source like lemon or vinegar, you can flavour it by adding stuff to the milk before adding the acid, really simple, love it), but it's really hard to find decent bottled milk that doesn't smell like cow in Spain. >.

[@iSchmidty13]

I followed your recipe and made some awesome squeaky cheese today :D Thanks Glen!

[@hashtagdag]

This is by far my favorite food vlog for the art, science, and presentation. Please keep going.

[@CorrosiveMatter]

If you "get through it" you might not poop for a week....

[@crashtestgenius745]

15:30 the captions say “I can hear the squeaky Fromme here” 😂

[@esalenchik]

Crash Test Genius 🤣😂🤣😂

[@JPOC226]

G'day Curd Nerds!

[@dacheet8174]

Joseph Comeau 😁

[@irenehutchins3023]

So happy to find your video! Moved from central NY state a few years ago, where cheese curds were plentiful and not too pricey, but they are a rare and EXPENSIVE find here in Kansas City, Missouri. I've already found a local supplier for the milk! Can't wait to surprise my daughter with homemade cheese curds, they were our favorite treat back in NY!

[@calistianzathos7910]

Is leaving it out on the counter still viable if you live in a country that's significantly hotter than Canada or does it need to go in the fridge?

[@GlenAndFriendsCooking]

True, room temp here is around 21ºC-25ºC. You wouldn't want to go much warmer than that, so stick it in the fridge if it's hotter where you are.

[@johnrankin7135]

Keep in mind though that you should consume them ASAP because in the fridge you'll quickly lose the squeak and some of the flavour

[@jameshollingshead1845]

The "almost butter" is probably a sign that they've agitated the bottles a lot in shipping. I've used farm fresh milk to make cheese and even sitting in the fridge overnight it doesn't get that chunky plug at the top. There will be a layer of cream at the top, but it looks like whipping cream, not butter.

[@thenite187]

I used to work for a company in New York State called Heluva Good Cheese Co. and we loved our cheese curds. As some may know we also made assorted cheeses, aged cheeses, dips and even horse radish. At our horse radish plant we also made cocktail sauce. One of our fellow employees showed up at a meeting with some cheese curds and cocktail sauce and told us all to try it. It was actually amazing! The next thing we did was dub this new found treat, "Poor-man's Shrimp Cocktail." ~enjoy!

[@kylec.g3719]

The rennet was originally made from the stomach lining of an un-weened calf I believe. They’d dry it out and use it when they were making cheese which was their way of preserving milk

[@JT-ic6rx]

Now to make an amazing poutine to go with the cheese. :D

[@sennest]

Just want to add to the happiness of this comment thread! This is very cool😎, very pure Glen and Friends Cooking🤩! Thank you for inspiring!

[@wilfbentley6738]

Historical Note: A hundred yrs ago, every little village in Ontario with more than 10 people in it had a cheese factory. Some farmsteads also made their own cheese Most of those cheese factories still existed when I was a boy 60 yrs ago. They have mostly now been bought up by large conglomerate agro-businesses. A damned shame if you ask me. I personally know of at least 5 that have just plain gone out of business, again a damned shame.

[@smoussie]

Where is the freaking KFC series?

[@WeAreThePeople1690]

I remember growing up in ulster as a wee boy, the wee milkman goin round every morning on his electric "milk float" delivering pints of milk in glass bottles, butter eggs cheese orange and apple juice newspapers and magazines also. Used to see the wee boys who got up early and followed him around to see what was easy to steal about 10 mins later. 🤣🤣 Moral of the story was if the birds didnt break the foil tops on the milk before you got to them there was usually some wee boy out on the hunt gettin his ma's milk n eggs so if you heard the clang of the bottles, better get out and get it.🤣🤣🤣

[@sacramentoguy949]

Microwave them for a 5-15 second can bring back some of the squeak.

[@cassieoz1702]

Calcium chloride is only necessary when using pasteurised milk because that process wrecks the calcium-protein matrix and the additional chemical is necessary to get good curd set. If using raw milk, you dont need calcium chloride

[@ivelity]

First video I've seen from you, and I'm already loving it. Very informative, knowledgable and pretty dang cool, in my opinion. All my family is from WI except for me. You just gave me a way to experience what they brag about. You have very quickly earned my subscription to your channel.

[@marlene-rr2ih]

Too much trouble, equipment, and supplies. I'll try them wherever I can buy them - or do without. Thanks anyway.

[@candacewilliams7475]

I was spoiled living in NY, could find good cheese curds all the time. Then I moved back home to FL and can't find cheese curds 😭😭

[@Duhzmin]

Thank you. I also live around Lake Ontario and have been having terrible luck finding milk to make cheese from. I'm gonna try non-homogenized and see if I can actually form a curd instead of just ending up with ricotta lol

[@shonawilson8040]

I make cheese curds all the time and wondered why they didn’t squeak. I was putting them in the fridge immediately and eating a couple days after. Thank you so much for explaining how to get the squeak!

[@whatevsnevs7689]

For a split second i was disappointed you didn’t have a curd cutter in your kitchen because you seem to have everything!

[@justice4all719]

The Quebec's cheese #1 in every and all corner stores and grocery stores fresh every day for our needs in poutines :)

[@chateauBoudreau]

I miss that so much! That's what brought me to this video, gonna try and make some of my own.

[@chrluc]

Now all you need to do is sit on a tuffet, but watch out for those spiders!

[@ernesthough1175]

You have made my day!!! I've been longing for some poutine! And anything other than squeaky curds is no good. Thank you so much Glen for getting my wife and I super interested in cooking again! We've learned so much from you! One last question, we're from the states and need to know what gravy/sauce you recommend for poutine. It's been almost 25 years since we've been to Montreal to get the real stuff! Keep up the amazing work!

[@HSMtruman]

try to find some St-Hubert poutine gravy best one you can get. can get expensive outside of Quebec/Canada

[@dsma2023]

Those 0 to 12 hour cheese curds are ungodly tasteful. I live next to many Wisconsin cheese factories, and I consider myself a cheese curd snob. If you are in Wisconsin and want the best cheese curds, go to Union Star Cheese near Fremont, WI. Just amazing.

[@MathieuAlepin]

Woo! This is great! Thank you for showing how to make squeaky curds! I live in Toronto. Grew up in Montreal. It's hard finding real squeaky cheese curds here. Where in Toronto do you get the milk you used? Brilliant stuff! I like your show. I remember when I was a kid, we went on a field trip to the "Village dans Temps" where everything was set in the olden days, surely 1800s. A man made curd cheese, I'm pretty certain, from scratch in front of me. It tasted great right out of the pot. The problem I have found with cheese curds in Toronto other than not being squeaky or different brands not being squeaky enough compared to Quebec cheese curds, is that the curds are too small... so tiny. The curds should be chunky, medium to large/jumbo size. What's great in a poutine is getting uneven big chunks melted in between double-fried fries. The fries must be fried twice to be right. Of course, poutine is a different topic, its own topic. So I'll discuss poutine a bit more. They don't make poutine right in Toronto either. To get the poutine right, you need to put in a bit of fries, add curd cheese, add sauce, add more fries, add more cheese, and add more sauce... like layering a cake or rather like lasagna. Adding lots of salt and pepper is good too. Green peas are a fun addition with sautéed mushrooms. But a pure basic poutine well done with big chunks of squeaky curd cheese and double-fried fries is absolutely great. And the gravy... well, I'm vegetarian... Mushroom gravy works. St-Hubert powdered poutine gravy sold in grocery stores works too, but I stick to mushroom gravy. Oh, and in Montreal people keep the bagged curds out of the fridge for a very long time to avoid them losing their squeak. After refrigerating them, to get the curds squeaky again, try microwaving them for 10 to 12 seconds. You can get wonderful textures by microwaving them longer. Great to eat alone or with bread. Yummo! Good luck with the show and stay safe!

[@peteraldrich1444]

You went all Walter White on this episode! I tell people all the time that cooks and chefs and bakers could second as chemists! Excellent Job Glen

[@c0mpu73rguy]

Technically, cooking is a form of chemistry.

[@bobbiusshadow6985]

Yup, that's what I say too.

[@ingamelevi1929]

I just noticed the knives on top of the fridge. Setting a death trap?

[@aggresivcanadian1266]

Ou comme on dit au quebec du fromage couik couik

[@wilfbentley6738]

You can "rescue" curds that have got too old to squeak by throwing them in the microwave for a few seconds.

[@mrtonyaloi]

I lived in Wisconsin for 29 years and fresh cheese curds is what I miss most, besides friends and a properly made Old Fashion. Arthur Bay Cheese Company was less than a mile from my house and some of the best curds one could buy. Local Walmart's also had a table of fresh cheese curds daily. You don't know how spoiled you are until you move away.

[@BriNguyen]

First time watcher from Brampton Ontario love seeing a torontonian on youtube! Love cheese lol

[@Cubified]

Great video Glenn, make poutine next!

[@carecavoador]

I don't even know how to put it in words, but, everything in your videos is so honest, so true. You put so much passion in it, we can see it, feel it. It's just brilliant! I am absolutely astonished by all the content in your channel, by the details you show us, all of it. You are a great person, Glen. Love from Brazil, you and your wife are awesome!

[@vincebuzzurro9713]

Raw milk is tremendous I'm gonna try this recipe with the natural way😁

[@edzmuda6870]

You don’t need calcium chloride if you are using non homogenized milk.

[@shannonstorlie4812]

I live in Wisconsin and get sqeaky cheese everywhere but have always wanted to make some myself. I cant wait to try these!!! Thanks Glen! Love your channel!

[@martinblouin3639]

GLEN YOU'RE THE MAN! THATS GONNA MAKES A REAL DAMN GOOD POUTINE!

[@wisewaun]

Now I appreciate that I can pick up fresh cheese curds right down the road. On Wisconsin !

[@nagoyajon]

L'affaire est ketchup! Merci Glen!!

[@burnout7702]

Glad I live in Upstate NY we get 1000 island river rat cheese curds all the time.

[@GrandmaGiggles]

WOW! Labor Intensive! Explains the cost. Could you make it with homogenized milk? I don't think we have UN-homogenized anywhere on Oahu. Also, where would someone get the 2 things you dissolved in water before adding to milk?

[@ChrisLerouxDesign]

Glen, in the time it took you to make this you could have driven to Quebec, bought a whole cooler's worth, and come back home, haha.

[@AlbertaRose94]

Here in Calgary you can buy “Bothwell Cheese squeakers” at place like Superstore or Wal-Mart, or cheese curds at local organic stores.

[@vinceslapchopper]

absolute insanity to make cheese curds out of such great quality milk, it's like cooking a wagyu A5 steak well done...

[@darrelanderson7906]

Excellent video. I 'm in Wisconsin so we can fresh squeaky curds any time we want. The best are from our local cheese factory right out of the vat.

[@oldschooldubber]

Wow that was very interesting and educational for me to watch! I’m definitely sharing this on my Facebook wall for my international friends so they can try it and for my Quebec friends so they can see how it’s made. Thanks for sharing that. Great video! Now I gotta run to the dépanneur cause you gave me a sudden cheese curds crave😆

[@GlenAndFriendsCooking]

Eat a bag of curds for me? It's at least 11 months until we get back to Qc.

[@WolfA4]

I've wanted to try Poutine all my life but could never find cheese curds. At least I have hope now, but man 12 hrs of work...

[@julienlapointe6870]

Or come taste it in Quebec!

[@DandisDen]

Mom said you can get squeaky cheese curds at the St. Lawrence Market.

[@bigguix]

hmmmm !!! salut du Québec !! where there is cheese like that everywhere ! gaz stations, any grocery store, etc ! :)

[@TheLadybughug]

Ah le Québec! Les meilleures frittes sauce, poutine et bleuet du lac St Jean. 👍👍👍❤️ Les souvenirs d'enfance font surface pis là, j'ai faim 😂😂😂

[@MidlifeCrisisMedia]

Why was the word "Chloride" censored?