The English have fish and chips, the German Schnitzel and the Canadians have Poutine, an unofficial national dish that can be found in restaurants and restaurants across the country. Poutine is not a poutine without baking curd cheese – fresh cow's milk that coagulates with rennet. Poutine cheese curd differs from other quarks in that there is no "pinching" or weighing pressure that compresses and strengthens whey. The quark is simply cooked and allowed to harden to create a spice touch. The unexpected quarks also have a distinct sound they make when lame – a tricolor – this is recognizable with a cucumber like french fries and sauce.
credit: bhofack2 / iStock / Getty Images How to Make Break Cheese for Poutine
Fill a stainless steel pot with whitening water consisting of 1 lid of bleach per 1 gallon of water. You will need a 2 to 3 gallon container to make about 1/2 pound curd. Allow the container to stand for 15 minutes.
Leave the pot empty and let it air dry. Bring another pot of water to boil.
Put a spoon and knife to peel in boiling water and let it cook for 5 minutes. Remove the knife and knife and allow it to air dry.
Making cottage cheese
Put pasteurized whole milk in the sterile container. You need 1 gallon of milk for 1/2 pound curd cheese. Fill a larger container with water and place it on the stove. Place a large bowl or container of distilled water in the refrigerator to cool while producing the quark.
Put the milk pan in the water container and cover. Set the heat in the stove to low and check the milk temperature after 15 minutes with a readable digital thermometer. Wipe the thermometer indicator with alcohol before checking the milk temperature.
Adjust the heat as needed so that the milk stays between 90 and 95 degrees Fahrenheit when covered. Heat the milk for 1 hour.
Dissolve 1/2 teaspoon of sweet rennet in 1/4 cup distilled water for every 1 gallon of milk. Hold the skimmer over the milk and pour the diluted rennet over it. The spoon holes help distribute the rennet over the milk.
Place the spoon in the milk and spread the rennet, slowly dipping it up and down for about a minute. Use a gentle upward and downward movement. Cover the container.
Allow the milk to thicken for 1 hour and cover the container. Cut the floating quark into 1/4 to 1/2 inch wide strips. Then cut the quark into 1/2 to 3/4-inch pieces. Cut it vertically at first, but with a slight angle.
Adjust the heat so that the whey stays between 100 and 105 F. Boil the quark for 30 to 45 minutes or until the bite sticks to one. When cooking, mix the cured milk with constant stirring.
Remove the quark from the whey with the skimmer and pour in the cold distilled water from the refrigerator. Let the curd cool in the water for 10 to 15 minutes or until cool.
Place the quark evenly in a pan lined with parchment paper. Sprinkle Kosher salt over quark and allow to dry for 1 to 2 hours.
Cover the plate with cheese and let it rest for 2 to 3 days at room temperature. The quark will have a pinch and a mild sour taste.
Store cottage cheese in the refrigerator in an airtight container for up to 2 weeks, but use for a day or two for best "pinching" and thawing.