POUTINE
The ultimate in French-Canadian junk food, poutine commonly features warm fries topped with cheese curds and gravy. This side dish is quick to fix with frozen potatoes and packaged gravy but has all the traditional greasy spoon comfort. -Shelisa Terry, Henderson, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Prepare french-fried potatoes according to package directions., Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy.
Nutrition Facts : Calories 244 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 465mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
REAL WISCONSIN FRIED CHEESE CURDS
Real Wisconsin fried cheese curds!
Provided by Markg238
Categories Appetizers and Snacks Cheese
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.
Nutrition Facts : Calories 370.3 calories, Carbohydrate 7.3 g, Cholesterol 83.1 mg, Fat 30.6 g, Fiber 0.2 g, Protein 15.9 g, SaturatedFat 13.6 g, Sodium 436 mg, Sugar 0.5 g
AUTHENTIC CANADIAN POUTINE
Authentic Canadian Poutine featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together. Do be careful with deep frying. A proper deep fryer is recommended.
Provided by Jennifer
Categories Main Course Snack
Time 1h
Number Of Ingredients 10
Steps:
- Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
- In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
- Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
- For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
- Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
- Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
- To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
- Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.
Nutrition Facts : Calories 528 kcal, Carbohydrate 70 g, Protein 10 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 61 mg, Sodium 1068 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
HOMEMADE CHEESE CURDS
Generally, if the need for poutine is strong, you'd stock up on fresh cheese curds at the store. But since many of my viewers don't live near such stores, I decided to take one for the team and show you how to make your own. Is it worth all the effort? Well, fried cheese curds are a very nice treat, and having a cube of fresh cheese to pop into your mouth any time you get the urge is pretty sweet. And, of course, your poutine will thank you. You can serve these immediately or cover with a cheesecloth and let sit for 12 hours for a tangier flavor.
Provided by Chef John
Categories Appetizers and Snacks
Time 4h50m
Yield 16
Number Of Ingredients 6
Steps:
- Pour milk into a sterilized pot. Place pot into a larger pot filled with a few inches of water. Heat milk, stirring occasionally, to 90 degrees F (32 degrees C). Remove from heat.
- Dissolve calcium chloride in 1/4 cup water; stir into the milk. Sprinkle mesophilic culture over the surface of the milk. Let sit for 1 minute, then stir gently for 1 minute. Cover and let culture ripen for 35 minutes.
- Dilute rennet with 1/4 cup water. Stir rennet into the milk mixture for exactly 1 minute. Cover again and let sit until a knife can cut cleanly through the curd, about 45 minutes. Cut curd into 1/2- to 1-inch cubes directly in the pot. Let sit for 5 minutes.
- Cover curds and heat, stirring every 10 minutes, to 98 degrees F (37 degrees C), about 90 minutes. Squeeze curds together to check if they stick. Drain curds and transfer to a cheesecloth-lined strainer set inside a pot.
- Pour enough whey over the curds to reach about 3 inches at the bottom of the pot. Let drain for about 1 minute. Cover with cheesecloth and the pot lid. Heat the whey below to keep curds between 112 and 115 degrees F (44 and 46 degrees C); let drain for 10 minutes. Curds will stick together to form a slab. Cut slab in half, re-cover, and let drain for 10 minutes.
- Flip curds over and re-wrap. Drain for 10 minutes more, keeping the temperature still between 112 and 115 degrees F (44 and 46 degrees C). Cut the slab into smaller slabs and stack them inside the cloth. Return to the pot and cover. Continue draining, flipping and rearranging the slabs every 15 minutes at the same steady temperature, about 1 hour total.
- Unwrap the slabs and let them rest for a few minutes on a paper towel-lined plate. Cut into cubes and place curds in a zip-top bag. Add 1/2 of the salt; shake to coat. Add remaining salt and repeat.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 11 g, Cholesterol 24.4 mg, Fat 7.9 g, Protein 7.9 g, SaturatedFat 4.6 g, Sodium 217.8 mg, Sugar 11 g
FRIED CHEESE CURDS
Steps:
- In a medium bowl, mix the flour, baking powder and salt. Stir in the club soda and mix until smooth. Add the cheese curds to the batter and coat thoroughly.
- Heat the oil in a large, heavy skillet or heavy-bottomed pot over medium heat until a deep-frying thermometer inserted in the oil reads 360 degrees F. Fry the cheese curds for about 1 minute, turning halfway through. Drain on paper towels. Serve the fried cheese curds with marinara or your favorite dipping sauce.
CHEESE CURDS RECIPE
Steps:
- In a large, stainless steel pot, bring your milk to a temperature of 96 degrees F. Turn the heat off and sprinkle your packet of thermophilic culture on the surface of the milk. Allow it to hydrate for 30 seconds.
- Gently stir the culture in with an up and down motion. Then cover the pot and let the culture work for 30 minutes.
- After 30 minutes, measure out the rennet and add it to a 1/4 C. of cool water. Stir it into the milk on the stove, using a gentle up and down motion.
- Cover the pot once again and allow it to sit for 40 minutes, undisturbed. After that time, the milk should have a firm set.
- Use a long knife to cut the curd in a checkerboard pattern, about 1/2 inch - 3/4 inch rows. The whey that fills in as you cut should be clear (if not, then allow the milk to set an additional 5-10 minutes).
- Allow the curds 5 minutes to rest, then bring the temperature of the pot back up to 96 degrees F. and stir the curds. They should start to become smaller over time.
- Now it's time to heat up the curds. Over the next 30 minutes, heat the curds to 116 degrees F. Try to do this slowly, so keep the heat on the lowest setting. As the curds shrink, more whey will release.
- After that 30 minutes, turn off the heat and allow the curds to remain at that temperature for an additional 30 minutes. The thermal mass of heat within the pot should hold the temperature steady during this time.
- Once the curds are done, they will fall to the bottom of the pot. Line a colander with cheesecloth and transfer the curds to drain.
- Tie the ends of the cheesecloth up at the corners, and hang on your cabinets for 30 minutes. During that time, the tightness of the cloth will press the curds together in a mass.
- You want to press your curds for at least 1 hour but no more than 3 hours. To do this, a flat plate topped with a gallon jug of water is sufficient.
- As you press, the mass should come together nicely. While you can press for 3 hours, I always stick with an hour unless I lose track of time.
- Once the hour passes, gently unwrap the cheesecloth from the mass and break the mass apart into curds. Salt the curds to your liking, then enjoy.
BEER BATTERED CHEESE CURDS WITH HOMEMADE RANCH
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Fill a Dutch oven with about 1 inch oil and heat to 375 degrees F over medium-high heat. Have a paper towel-lined plate or brown paper bag ready for draining the curds. Meanwhile, toss the cheese curds with 1/4 cup flour in a bowl. Whisk the remaining 3/4 cup flour together with the beer, milk, egg and 1/4 teaspoon salt in another bowl.
- When the oil is hot, take a handful of the curds, shake off the excess flour, and add them to the batter. Let the excess batter drip off, then add the curds to the oil. Fry until puffed and golden, about 1 minute, then transfer to the paper bag with a strainer or slotted spoon. Repeat with the remaining cheese curds.
- Serve immediately with the Ranch dressing.
- Whisk the mayo and buttermilk together with the scallions, parsley, vinegar, onion powder, garlic powder, paprika, a rounded 1/4 teaspoon salt and a generous amount of pepper in a bowl. Transfer to a small serving bowl and refrigerate until ready to serve.
CHEESE CURDS RECIPE (BASIC)
Learn how to make delicious homemade Cheese Curds with this step by step recipe. Their flavor is mild with about the same firmness as cheese. Fresh curds squeak against the teeth when bitten into, which some would say is their defining characteristic.
Provided by Jim Wallace
Yield 2 pounds
Number Of Ingredients 0
Steps:
- Cheese Curds, tasty little bits of fresh cheese perfect for a quick snack Cheese curds are the fresh curds of cheese, often cheddar. Their flavor is mild with about the same firmness as cheese, but has a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, which some would say is their defining characteristic. The American variety are usually yellow or orange in color, like most American cheddar cheese. Other varieties, such as the Qubcois and the New York varieties, are roughly the same color as white cheddar cheese. After twelve hours, even under refrigeration, they have lost much of their "fresh" characteristics, particularly the "squeak". Room temperature, rather than refrigeration, may preserve the flavor and the "squeak". You can freeze cheese curds for up to 4 months, be aware you will loose the squeak and freshness when eaten after freezing. Cheese Curds are sometimes breaded and deep fried especially in Wisconsin. Cheese curds are a main ingredient in Poutine, a Quebec dish in which cheese curds are served layered on top of french fries, and melting under steaming hot gravy. Heat Milk Start out by bringing 2 Gallons of milk up to a temperature of 96¡F. Once the milk is at 96F, set a timer for 90 minutes (so you can measure the critical process from ripening through scald; this is the critical part and needs to run by the clock) and proceed with the recipe . Optional If you want more color in the curds add 1/4-1/2 tsp of annato cheese coloring at this point Add Calcium Chloride & Culture Next 1/2 tsp of Calcium Chloride is measured out and added to the milk along with a pack of (C201 Thermophilic Culture). The milk is then kept at 96¡F to culture (ripen) the milk for 30 minutes. Coagulate with Rennet Next measure out 1/2 tsp of single strength Liquid Rennet and add this to 1/4 cup of cool water, add and stir the milk gently for about 30 seconds. In about 6-10 minutes the milk will begin to gel and in 18-25 minutes a firm set should take place. This can be tested by inserting a knife and lifting with the broad surface to split the curd as seen above. In a few seconds the cut will fill with clear whey, if it is cloudy wait a few more minutes. Cut the Curds Next cut the curd surface into 3/4inch cubes. Wait 3 minutes then begin to stir. Keeping the temperature at 96¡F and as you stir the curds will become smaller. Cook the Curds You can now begin heating the curds slowly to 116¡F over 30 minutes. They will continue to shrink as more whey is released. About now your timer should be going off. Continue to cook the curds for 30-60 minutes depending on how dry you like them. Drain the Curds Once the curds are cooked, transfer them to a cloth lined colander to drain. The cloth is then gathered by its corners and hung for 15-20 minutes. Then the cloth is twisted tight to press the curds together. Pressing A small plate, placed ontop of the curds, provides an excellent flat surface for pressing. Press with a weight of 1 Gallon of water (app. 8 lbs) and let set 1-3 hours. In about 1-3 hours, youÕll have a nice consolidated mass of curds. Salting & Finishing This curd mass can now be broken into bite size pieces and tossed with a bit of salt. It is now ready for eating. I store the curds in a zip lock bag in the fridge. NOTE: If you have a pH meter, the end of step 5 should be pH6.4 and step 7 pH5.3.
BEER BATTERED CHEESE CURDS
I'm originally from Wisconsin where everyone knows about these. They are wonderful. They sell them at festivals throughout the summer and they are very popular at the state fair. Cheese curds seem to be very difficult to find in places other than Wisconsin, though. Please DO NOT use chunks of regular cheese as it will not hold up during the frying process and is guaranteed to make a mess. Cheese curds are more durable. You could probably use string cheese successfully, although I have not tried this.
Provided by Chef Schellies
Categories Cheese
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Make sure the cheese curds are fresh and at room temperature.
- Mix beer, pancake mix, salt, and egg.
- Dip curds in batter and drop one at a time into heated oil (425-450F). Fry for about 1 minute or until golden brown.
- Drain on paper towel.
Nutrition Facts : Calories 55.8, Fat 1, SaturatedFat 0.2, Cholesterol 18, Sodium 247.1, Carbohydrate 8.9, Fiber 0.3, Protein 1.8
BEER BATTERED DEEP FRIED CHEESE CURDS
Beer Battered Deep Fried Cheese Curds are a classic Wisconsin appetizer featuring gooey melted cheese waiting to ooze out of a crisp beer flavored crust!
Provided by Fox Valley Foodie
Categories Appetizer
Time 6m
Number Of Ingredients 7
Steps:
- Heat oil in deep fryer or skillet to 400 degrees. If using a skillet ensure enough oil is added to cover the curds (approximately 2").
- Combine flour, baking powder and salt together in a medium bowl.
- Add beaten egg and beer and mix till combined. The batter should have the consistency of thin pancake batter. If it is too thick add additional beer as needed. If it is too thin, sprinkle in a little flour.
- Deep fry one cheese curd to test the batter if needed.
- Working in batches, drop cheese curds into the batter and evenly coat then lift cheese out of the batter with a spider or slotted spoon and let the excess batter drip off before placing in the oil.
- Deep fry curds for 1 minute, or until golden brown, then remove the fried curds to drain on paper towels.
- Let cool slightly and serve.
Nutrition Facts : Calories 593 kcal, Carbohydrate 25 g, Protein 33 g, Fat 38 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 162 mg, Sodium 1330 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SQUEAKY CHEESE CURD RECIPE
The recipe for squeaky curds is quite straightforward. You don't need any special cooking skills, nor unusual equipment. Everything you need is available in the nearest grocery store, or maybe even in your fridge already. As the curds are best when served and eaten right away, they don't need to go through aging, nor waxing.
Provided by Gigi Mitts
Categories Cheese
Time 2h
Number Of Ingredients 12
Steps:
- There are 8 simple steps you need to follow to prepare the perfect squeaky curd. Let's dive into it.
BAKED WISCONSIN CHEESE CURDS
I saw several recipes for fried cheese curds and baked cheese sticks. I searched for baked cheese curd recipes and found none, so I combined the two ideas and developed this recipe. After trying many variations of frying and baking cheese curds, I believe the keys to success are double breading, freezing before cooking and spraying with oil. I also pulled this off at a tailgate on the grill!
Provided by Chef Bob 99
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In three trays set up a breading station, the first with flour (seasoned with salt and pepper), the second with eggs and milk (well beaten and seasoned with salt and pepper), and the third with bread crumbs (I use 1 box Progresso Italian seasoned panko bread crumbs).
- Working with a dry hand and a wet hand, move the curds through the three stations, flour first, egg wash second, bread crumbs third, back to egg wash and finally through the bread crumbs. This will double bread the cheese. The goal is to completely cover the cheese with the breading, and it does get messy.
- Place breaded cheese on a wax paper lined cookie sheet.
- After all cheese is breaded, place the cookie sheet in the freezer until the curds set up. I like to freeze for a minimum of four hours. After they have set up you can store in a freezer storage bag.
- When ready to cook, preheat oven to 400 degrees.
- Spray each cheese curd with cooking spray and place on a parchment paper lined cookie sheet.
- Cook for 15-20 minutes until brown and maybe one or two start to leak.
- Serve with marinara sauce.
Nutrition Facts : Calories 421.4, Fat 8.7, SaturatedFat 2.6, Cholesterol 187.7, Sodium 2293.6, Carbohydrate 66, Fiber 3.9, Sugar 3.7, Protein 18.3
FARMER CHEESE
Crumbly and soft, farmer cheese is incredibly versatile. Enjoy your homemade cheese on top of crackers, salads, crusty bread, and more.
Provided by Jennifer Meier
Categories Appetizer Snack Ingredient
Time 1h45m
Number Of Ingredients 4
Steps:
- Enjoy the cheese as is or in any of your favorite recipes.
Nutrition Facts : Calories 40 kcal, Carbohydrate 3 g, Cholesterol 6 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 105 mg, Sugar 3 g, Fat 2 g, ServingSize 2 cups cheese (4 servings), UnsaturatedFat 0 g
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- Add the cheese curds to the batter using a skimmer to let the excess batter drain before adding them to the hot oil and cooking them for one minute until golden brown, stirring them after about 30 seconds.
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- 1. Pour the milk into a large stockpot set over medium heat. Sprinkle the mesophilic culture on top. Add the calcium chloride mixture, stirring constantly to incorporate.
- 3. Add rennet, gently stirring to evenly distribute. Re-cover pot, and let sit for an additional 45 minutes.
- 4. After 45 minutes, the separated curds should have floated to the top. Using a paring knife, gently lift the sheet of curds: If the curds break cleanly, it’s ready to be cut and cooked further. If the curds dissolve, cover the pot again and let the milk sit a little longer.
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- In a small bowl, mash the bouillon cube into 2 teaspoons of hot water until dissolved. Whisk in the mayonnaise and Sriracha and season with salt and pepper.
- In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in the vinegar and season with salt and pepper.
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- Feta Cheese. You may have had cheese curds once or twice, but you’ve never experienced them like this! This Feta cheese is from golden sheep that graze on award-winning Wisconsin green pastures.
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