Author Topic: Hanging question  (Read 422 times)

Offline daithi23

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Hanging question
« on: October 16, 2012, 06:19:13 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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Offline bbracken677

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Re: Hanging question
« Reply #1 on: October 16, 2012, 06:58:20 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.

Offline Boofer

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Re: Hanging question
« Reply #2 on: October 17, 2012, 12:28:06 AM »
You didn't say what style of cheese you are attempting.

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Offline daithi23

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Re: Hanging question
« Reply #3 on: October 18, 2012, 07:24:59 PM »
You didn't say what style of cheese you are attempting.

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Was going for a blue