Go to the Recipe: Squeaky Cheese Curds
Yes and yes.
Can I split this in half using just 1 gal. If so are all the other ingredients also split?
Do you change any temperatures when you make it with a pot on a Control Freak or do you let the probe stick down in the milk?
Hi Daniel, just saw your post here as I am making this recipe right now. I am using the control freak. but this walk through shows you how to use it with joule. https://www.chefsteps.com/activities/how-to-make-squeaky-cheese-curds-just-like-beecher-s
There are a lot of posts asking for how to do this with the Joule. Are you going to answer this for Studio Pass members?
No, method of separating the curd, sizes and temperatures are different... There is Gavin Webber that teaches cheese making on youtube (never followed a recipe but seems correct). It you have a sousvide equipment you only need the water bath and the wand to better control the temperature.
https://youtu.be/xEnifYNnDCA
What John said, any chance of redoing the recipe with Joule?
I went to the purchase link for the https://www.chefsteps.com/ingredients/r-707-mesophilic-homofermentative-culture link but they only have r-704.. Are they the same?
@Grant Lee Crilly So happy you updated this recipe to use Joule.
Any chance of reworking this recipe to use Joule instead of Supreme?
Can it work in a circulating bath with an insert of the dairy mix in a closed container? Looking for an option for an immersion circulator. I don't own a Sous Vide Supreme/Profesh, just an actual circulator set up, plus I just pre-ordered a Joule, and would love to squeak some cheese curds all up in my poutine without worry of getting the "SVP". Thanks, and love what you guys are doing for the world of deliscious.
Hey Guys, question, could i "follow this recipe guidelines, to make "Cheddar" or Caerphilly or any of the other hard Cheese, and then go on to the pressing stage? Thanks - Rick
My first attempt at homemade mozzarella. Citric acid and vegetable rennet.
Which one is used in the video?
Which PH meter do guys use ? If you managed to lower the PH level to 5.1 ish could you actually stretch it like mozzarella even though it is set with meso and not thermo ?
I get mine from http://www.cheesemaking.com/ They have a big selection. Hope that helps.
The linked page for R-707 mesophilic homofermentative culture no longer exists. Can you please recommend another place I can purchase from? Thanks!
- originally posted by Chika Machida
Search for "gastronorm" in google.
Is there a good way to do this with the sous vide professional instead of the supreme?
- originally posted by kenstruys
Actually, we'll have to test this with our next batch. My guess is that freezing will cause problems with the texture once they're thawed.
How well do they freeze, and does the quality and qualities of the curds diminish because of this?
- originally posted by Arin Will
Is there a good online resource for hotel pans/ perforated pan?
- originally posted by Mark
