Hi
I built a new curd cutter, after looking at other postings, where I am using a hypodermic tube (22g) as my horizontal cutter. For the first time since I started making cheese (2 months), I can say that my curds are uniform and hold their shape with minimal shattering. However, I am now ending with more cheese than expected.
I use Jersey raw milk and expect to end up with 2.5 pounds of cheese out of 2.5 gallons. This weekend I made a gouda and a colby and ended up with 2.9 pounds of Gouda and 3.1 pounds of colby. Why?. Although the pressing seems to be fine where rind is not closing too fast and on the last press virtually no more whey comes out, It seems that the cheese is spongier than before (bounces more).
None of my cheeses are ready for eating yet so I can't even tell how good they are going to be. But I am worried now that I am getting so much cheese that there is something wrong.
Thanks