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Old 06-07-2012, 01:24 PM   #31
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Originally Posted by bakechef View Post
I either make them too runny, or so dry that they crumble. My mom made them perfect every time when I was a kid. Every recipe I've seen says to boil for 2 minutes, but I may need something more precise than that, using a candy thermometer.
+1

I have the same results! I have given up! And I use a candy thermometer. I've used butter, I've used margarine, but I've never been able to make them like my grandmother did.
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Old 06-07-2012, 01:51 PM   #32
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Got a 10lb bag of cheese curds last week. Tried to use some in a mac & cheese. Turns out curds don't melt very well, and I had a big lump of cheese and mushy pasta from me trying to stir it..

What I learned : Stay shredded for when it needs to melt
I'm not in the poutine camp. In my mind, cheese curds are tasty all on their own (especially if they are fresh and squeaky). They don't need a supporting cast.
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Old 06-07-2012, 10:12 PM   #33
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I'm not in the poutine camp. In my mind, cheese curds are tasty all on their own (especially if they are fresh and squeaky). They don't need a supporting cast.
Steve--10 lb of curds are a lot of curds. Poutine would use up some of them. Locally, you can buy fresh curds at the gas station--I have been known to grab a bag and eat them on a road trip...as is, just curds.
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Old 06-07-2012, 10:32 PM   #34
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Make poutine!
Oh I did, way too much...
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Old 06-07-2012, 11:27 PM   #35
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My paternal grandfather was a Quebecoise cheesemaker, and I don't think Daddy (who now is in Florida) had had them until we moved to this very, very cheesemaking area. Now I can't go to Florida or send a winter package home without curds. We even know a place where if you visit on certain days, they' have a sign out letting everyone know it is curd day and people come in and buy them straight out of the vat of whey (I may have incorrect terminology).
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Old 06-07-2012, 11:55 PM   #36
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Originally Posted by Steve Kroll
I'm not in the poutine camp. In my mind, cheese curds are tasty all on their own (especially if they are fresh and squeaky). They don't need a supporting cast.
Mmmm. Squeaky cheese curds, haven't had them since I was in Wisconsin many moons ago.
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Old 06-08-2012, 07:49 AM   #37
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Never had a cheese curd but they sound like something I want to try. What are they and how do I get them?? I live in S. Florida??
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Old 06-08-2012, 08:43 AM   #38
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Never had a cheese curd but they sound like something I want to try. What are they and how do I get them?? I live in S. Florida??
You can order them on line, not sure if they are available in FL or not. To learn more about cheese curds:

Cheese curds - Wikipedia, the free encyclopedia
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Old 06-08-2012, 10:16 AM   #39
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Oh look what i've started
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Old 06-09-2012, 01:44 AM   #40
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OK, as far as I know, cheese curds are not available in Florida, period. A climate thing, But I am NOT an expert, and may be wrong, and willing to admit it. I don't send them to Dad in the warm months, because they wouldn't be curds, they'd become a mass off goo. I believe cheese curds are probably a fresh cheese thing, Little Miss Muffett, Sit on her Tuffet, Eating her Curds and WHey. I never understood what that meant. When I was a child, Dad tried to tell me about curds and whey, but I didn't get it until I moved here.

Now Dad counts on those curds. A taste from his childhood.
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