Author Topic: small instant curds  (Read 227 times)

Offline gondolarides

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small instant curds
« on: December 21, 2013, 07:40:41 PM »
so my curds did the instant small curd thing...my question is what can i use those curds for? I dont want to waste them.


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Offline Schnecken Slayer

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Re: small instant curds
« Reply #1 on: December 22, 2013, 12:07:48 AM »
Hmmmm... what do you mean?
I guess it's too late anyway!

What did you end up doing? And how did you make your " instant small curd thing."
-Bill
One day I will add something here...

Offline jwalker

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Re: small instant curds
« Reply #2 on: December 22, 2013, 06:57:45 AM »
If you mean that your curds broke into very small pieces as soon as you stirred them , that is normal for a lot of Pasteurized/Homogenized milk.

A lot of my makes do that , some cheeses call for very small curd , I just made a Gruyere yesterday that called for "rice size" curd.

That recipe is somewhere on this forum , I just can't seem to find it right now.

Anyway , if that's what you meant by "small instant curd" , they are still usable , in fact even desirable  for some cheese types.

Another thing I have found with very small curd , they tend to expel a lot of whey when stirring , so I cut back on the weight when pressing so as not to expel too much more during that phase , and it seems to work , my cheeses have a better texture from doing so.
No..........I'm not a professional CheeseMaker , but I play one on TV.

Offline gondolarides

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Re: small instant curds
« Reply #3 on: December 22, 2013, 11:02:36 AM »
so im actually using raw goat milk.  I think i added way too much culture during ripening...  I was shooting for feta, could i still press them, salt etc and come out with something near feta?

Offline Digitalsmgital

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Re: small instant curds
« Reply #4 on: December 22, 2013, 11:11:40 AM »
Raw goat milk is what I started making cheese with, many people said that calcium chloride would help get larger, firmer curds, so I added it to both batches. The curds were smaller and less firm than my makes with cow's milk, but the cheese turned out fine. (Actually, I am new to cheese making and have only tried my first cheese)
Regards, Dave


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