Poutine is a national Canadian dish, made with layers of hot crispy chips, salty cheese curd and delectable gravy.
- hot cooked fries
- shredded mozzarella
- 7.6 litres milk, plus 80 ml extra
- 1 g calcium chloride
- 0.4 g rennet tablets
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: overnight
- Pour 7.6 litres milk into a large sterilised saucepan over medium-low heat. Use a thermometer to heat milk to precisely 33°C. Warm at this temperature for 30 minutes.
- Dissolve calcium chloride in 50 ml of extra milk. Dissolve rennet in remaining 30 ml of milk. Once dissolved, pour into heated milk and stir. Cook slowly for 1 hour, stirring every 10 minutes.
- Once milk starts to thicken, remove from heat. Transfer to a cheese cloth set in a steamer tray. Stand to drain.
- Preheat a steam oven to 42°C. Transfer milk mixture to oven. Cook for 1½ hours. Remove from oven. Weigh down and press in fridge overnight, or until cooled and firm.
- Weigh and tear curd, adding salt at a ratio of 1% salt to curd.
- Place fries in a serving bowl. Top with cheese curd, mozzarella and gravy. Serve.