Cheese Curds Recipe (2 gallons — double as needed) 2 gallons raw milk 1/8 teaspoon cheddar culture 1/2 teaspoon liquid rennet dissolved in 1/2 cup warm water 2 tablespoons cheese salt 1/4 teaspoon annatto if you want it orange or marbled — quantity will vary! Heat milk to 88°F. I bring mine straight in from the cow, but if you are using refrigerated milk do this slowly. I like to fill a sink with very hot water and put my milk pot in the hot water. If making marbled cheddar, divide the milk into

Dive into Québec City's vibrant food scene with the best restaurants and artisans for a memorable experience. 👌👨‍🍳 | Québec cité

237K views · 2.2K reactions | A great CLASSIC that we love in Quebec  | The Chef Michel | Facebook

A QUEBEC specialty that everyone knows 👌 | The Chef Michel