Thread: Poutine
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08-02-2006, 06:42 AM
  #10
frederixx
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Quote:
Originally Posted by Waterboy73806498 View Post
From what I have heaard they have to be fresh. Eaten within 12 hours of making them. There has got to be a way to make the cheese at home. The curds are before the cheese is aged so it shouldn't be a problem. I know how to make Ricotta Cheese and can get curds that way. But I am told true poutine is made from Cheddar

Thanks for the links though.
maybe not 12h, but here...

"cheese curds are fresh, young cheddar cheese in the natural, random shape and form before being processed into blocks and aged. (Cheddar cheese is typically aged from 60 days to 4 years before being sold.) Unlike the aged variety, curds lose their desirable qualities if refrigerated or not eaten for a few days (the squeak disappears and they turn dry and salty). This means that even if you can find them in ordinary supermarkets, IMHO they are probably a few weeks old, and inedible or at least unremarkable."

and here's a link to make the curds (tho you really want to buy them somehow):
http://biology.clc.uc.edu/fankhauser...e/Cheese98.htm

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