I have (somewhat infamously) written about recipesyou should never make.
Like Sprinkles Cupcakes, In-N-Out, and Krispy Kreme, the allure of squeaky curds eluded me.
(Plus, people really seem to like poutine.)
The squeak felt fresh.
It turns out, the pot of gold at the end of the rainbow is a bowl of curds.
Keep your spray bottle of vinegar and clean towels nearby.
Were looking for a sterile environment.
If youre working right on top of the burner, you have to stir the entire time.
double-check your thermometer is attached to the pot, then add the milk.
Our target temperature is 88F, so it wont take long.
Once you reach that temp, turn off the burner, but dont move the pot of milk.
Add your culture: in this case, the mesophilic culture.
Its a powder, and you want to ensure its not clumpythats a sign the culture is bad.
It should flow like salt.
This lets the culture rehydrate, so it wont be clumpy when you stir it.
Then put the lid back on, and set a timer for 45 minutes.
Were going to let the culture ripen, so go take a disco nap.
At this point, stir the milk to make a little cyclone, then add the calcium chloride.
Continue to stir for a minute.
This will give the curd time to set.
If you have a clean break, proceed.
If you do not, put the lid back on and wait another ten minutes and re-test.
Once youve got a clean break, cut the curds into 12-inch cubes.
Then cut it diagonally in 12-inch segments, criss-crossing across your first pair of cuts.
Youre aiming for 12-inch cubes.
Put the cover back on and walk away for five minutes so the curds can heal.
I dont know that means, but we say it a lot in cheesemaking.
The curds need a moment; go have a smoke break.
Turn the heat back on to medium-low, and gird yourself.
Stir constantly for the 30 minutes it should take to reach that temperature.
The curds will break down and get smaller as you stir.
The curds should firm up during this time, but that might be hard to notice.
One way to tell is to give em a little squeeze.
Wash your hands, including those nails.
If they hold together, theyre just right.
Youre not done with that whey
Set a cheesecloth-lined colander over a pot to catch the whey.
Slowly ladle the curds and whey into the colander, and let everything drain for 10 minutes.
The curds should form a slab.
Take this new pot of whey over to the stove and heat it up to 115F.
It doesnt need the double boiler, it can go right on the burner.
Once it comes to temp, turn the heat off.
Take the colander full of curds and place it on top of the pot, like a lid.
Take the lid off the pot, then grab the slab of curds and turn them over.
Repeat every 15 minutes for the next hour.
Resistand I realize this sounds impossibletaste-testing the curds.
If not, keep flipping.
This is personal preference, but I like a 12-inch- or 1-inch-wide rectangular curd.
Transfer the curds to a container and toss them with the salt.
Its not your fault, you couldnt have known.
Who knew squeaky curds were this annoying to make?
But you did it.
Youre not done yet.
Cover with a tea towel, and leave them in there for 12 hours to drain.
This is the step that makes them squeaky.
