Author Topic: Pressed Cheese - Poor Curd Knit  (Read 586 times)

Offline Hovard

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Pressed Cheese - Poor Curd Knit
« on: December 07, 2012, 11:39:17 PM »
Hi all.

Please, describe how you get rid from scratches on cheesehead? I have this problem on cheddar ( press it under 20 PSI ).

Thank's beforehand.


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Offline smilingcalico

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Re: Pressed Cheese - Poor Curd Knit
« Reply #1 on: December 08, 2012, 09:40:22 PM »
I think we all might be confused by what you mean scratches. Do you mean literal scratches or are you describing poor curd fusion? If you mean the latter, then you'll probably need to press longer and/or increase weight. Please tell us your pressing time and actual PSI. A picture wouldn't hurt either. Somewhere on the forum must be a pressing description or two or 3. Note the differences, and if a picture is provided, see if the results are what you're after.
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Offline Hovard

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Re: Pressed Cheese - Poor Curd Knit
« Reply #2 on: December 09, 2012, 08:26:07 AM »
smilingcalico, sorry for my bad English.

Of course, I mean poor curd fusion after pressing. I read that many cheesemakers correct it with hot knife.
Sorry, I cant make picture right now. I have this trouble with Cheddar only. As I calculate the pressure around 21 PSI ( i have mould with diameter 150mm and press it with 250 kilograms weight ).

Thank you.

Offline Boofer

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Re: Pressed Cheese - Poor Curd Knit
« Reply #3 on: December 09, 2012, 10:10:57 AM »
Seems like with that pressure you should be able to make diamonds. ;)

Sounds like the curds were cold and maybe overcooked when you pressed.

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Offline bbracken677

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Re: Pressed Cheese - Poor Curd Knit
« Reply #4 on: December 09, 2012, 10:13:51 AM »
That is a lesson it took me a while to learn....how to press and get a good knit. Still not an expert, but my last few makes have looked better!
When making cheddar I do the cheddaring in the pot and try to keep some warmth in the curds.


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Offline Hovard

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Re: Pressed Cheese - Poor Curd Knit
« Reply #5 on: December 09, 2012, 10:18:16 PM »
Seems like with that pressure you should be able to make diamonds. ;)

Sounds like the curds were cold and maybe overcooked when you pressed.

-Boofer-

Thank you, Boofer

It was 26C temperature when curd press ( around 79F ).

So I have a dilemma. From one side we need more high temperature to press curd better, from other side we need more low temperature to save fat in curd ( not lost it to whey ). How to resolve?

Offline linuxboy

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Re: Pressed Cheese - Poor Curd Knit
« Reply #6 on: December 10, 2012, 01:05:20 AM »
What does your press process look like? What kind of cloth do you use?  80F is not bad for a press temp
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