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Homemade Cheese Curds

If you can't buy fresh cheese curds for poutine, then here's the whey to do it at home if you've got a few hours to spare. Plain old milk ripens into squeaky, tangy curds with a little help from some funny-sounding bacteria and enzymes, not to mention lots of stirring. Most importantly, make sure to keep the temps steady. Alternating between low heat and no heat, you'll drain the curds in a double boiler (or sous vide for greater precision) before cutting into cubes and salting them accordingly. Get the recipe for Chef John's Homemade Cheese Curds

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