Author Topic: stirring my curds  (Read 330 times)

Offline steffb503

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stirring my curds
« on: January 27, 2017, 12:38:33 PM »
I have a micro dairy vat. It has a paddle to stir but I always end up with one giant solid mass of curds. My only option is to hand stir for the needed 20 mins. I typically do a combo of hand stirring every 5-10 mins and paddling the rest of the time. I break up the mass every time I hand stir but sometimes unless i actually cut it back up into pieces it always is more matted than I want.
I am in the process of having something made but in the mean time a question.
What will that do to my end result?
I am currently making a swiss, but also make Gouda and Cheddar.

Offline Gregore

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Re: stirring my curds
« Reply #1 on: January 28, 2017, 12:10:11 AM »
If your using ph then I would think all should be fine , the only issue could be moisture , leaving too much in the curd , but if you have experience and know the feel of when they are done then all should be fine