"Excuse me curd, would you step this way please? you seem to over the legal size requirement and we'd like to ask you questions and perform surgery upon you."yep, we're definitely in the Twilight Zone. Move over, dust bunnies, more rolling coming!
This dialogue reminds me of a lot of Shakespeare I didn't read in school...much ado about nothing.
No, really, I don't worry about getting the micrometer and laser cutting torch out when it's time to cut the curd. I use my long knife to make the tic-tac-toe cuts, then do some diagonal cuts at 90 degrees, then rest for 5-10 minutes (boy, that was tiring! ). After the rest, it's time to whisk the curds. The whisk reduces the curds to the small size needed. Are they all finely cut to within milspec (military specifications) or NASA standards? No. Eh?! Don't worry, be happy. Oh yeah, time to rest again.
Okay, it's official. I definitely love this forum!
Ummm, Boof, so sorry you're needing to rest so much!
So, do you stir gently with the whisk or do some complicated
manouvers? And with the whisking.....do you get the curds losing a lot of "their good stuff" to the whey? Or did their nap heal them enough to prevent this? (now imagining little curds on their towels in kindergarten, taking a little nap) And is it important that it all be at a higher temp when the whisking starts? Sorry to ask so many questions. You might need two rests after this.
Bracken, I usually have more whey expressed during pressing than this time. Usually 1/3-1 cup if I have to guess. This Tablespoon worth of whey just seemed very different. And the little curds weren't getting squeaky this time either and that's one of my favorite bits about making cheese! I was worried that without the squeak factor something must be off.
on a bright note, this is another Tomme with Mycodore and I like how the first one smells so much as it ages that I'm excited to have another one to watch.....and this one has a textured skin because of the mold I chose so a natural rind should look pretty cool on it.
Okay, off to look for something to make some ado about. (P.S. didn't read Shakespeare in school either)