POUTINE CHEESE CURDS
Savour the delicious flavour (and squeak) of fresh, homemade cheese curds! This kit has enough ingredients to make 8 batches and comes with all the equipment, ingredients and instructions you need. (1 Batch = 1 Pounds of cheese!) We also include a bonus gravy! All you have to do is provide your own milk... and the fries!
Hands-on Time: 2-3 Hours
Total Time from Start to Finish: 2-5 Hours
THIS KIT INCLUDES
Cheesecloth
Milk Thermometer
Microbial (Vegetarian) Rennet
Calcium Chloride
Bacterial Culture (Mesophilic)
Fine Salt
Bonus Gravy
Recipe Booklet (With helpful hints and Pictures)
STORAGE INSTRUCTIONS
Lasts up to 2 years. For maximum shelf life, store bacterial culture in the freezer. Rennet will last 5 years in freezer, 3 years at room temperature. Calcium Chloride in a dark, cool place such as a fridge. All other ingredients are to be kept at room temperature.
