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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Forming Cheese
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Hanging question
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Topic: Hanging question (Read 2788 times)
daithi23
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Hanging question
«
on:
October 16, 2012, 11:19:13 PM »
What should be done if a recipe calls for curds to be hung for a certain length of time but say the curd-cutting didn't go to plan and broke up very small. Should I hang for longer? Does it make a huge difference?
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bbracken677
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Re: Hanging question
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Reply #1 on:
October 16, 2012, 11:58:20 PM »
I am guessing you would want to hang for a shorter period of time...smaller curds would result in more drainage. You might want to add some pressure for a short period to knit the curds together.
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Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: Hanging question
«
Reply #2 on:
October 17, 2012, 05:28:06 AM »
You didn't say what style of cheese you are attempting.
-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.
daithi23
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Re: Hanging question
«
Reply #3 on:
October 19, 2012, 12:24:59 AM »
Quote from: Boofer on October 17, 2012, 05:28:06 AM
You didn't say what style of cheese you are attempting.
-Boofer-
Was going for a blue
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CheeseForum.org » Forum
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Forming Cheese
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Hanging question