Cheese curds

This is my original recipe.  I developed it primarily so that my expatriate Canadian friends could have something to use to make poutine, but these curds are quite low in fat, so they also make a refreshing substitute for ordinary cheese if your tolerance of dairy fat is on the low side.

  • 1 litre skimmed milk
  • about 50g vintage or strong cheddar, grated
  • 30 ml lemon juice

Put the milk into a large saucepan, having the other ingredients ready.  Bring the milk to a good rolling boil, stirring all the time.

As soon as the rolling boil is reached, add the grated cheese.  Keep heating and stirring till you get another rolling boil (ideally it should be just at the point where you need to worry about it boiling over if you don’t act quickly), then add the lemon juice.  Keep on stirring!  Turn off the heat after a moment or two, just as it starts to boil again.

Now strain the curds through muslin, or use a commercially available jam strainer.  You should get a nice firm-textured lump of cheese, which can then be cut up, salted if you wish, and used in poutine or other recipes.  This quantity makes enough to use in a two-portion recipe.


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