Brew Curd Cheddar\ from Mary Karlin's book. The recipe said to cook the cheddar for 30 minutes without stirring, so I did. My regular cheddar recipe cooks it for 30 minutes stirring, and let rest for 20 minutes. I know that a cheddar should be cooked longer than that but I thought that I would follow the recipe. The ph level at draining was 6.6, way too high. The curd was very soft at the end of the cheddaring. Next time, I will use the cheddar recipe that I know works, and add the beer to it.
After the cheese sat out on the counter for 4 hours, it sank down, like a bell. It got fat at the bottom and the outside busted. I did not take it's picture, so I can't post that. Next time I will think of that.
This is a picture before it sank. It looked good then