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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Making Cheese, Coagulation
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stirring my curds
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Topic: stirring my curds (Read 1131 times)
steffb503
Catskill Mts, NY State, USA
Old Cheese
Posts: 595
Cheeses: 11
stirring my curds
«
on:
January 27, 2017, 06:38:33 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.
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M&S FARM: Raw Goat Milk, Goat Cheese, Free Range Eggs, & Organic Produce.
Gregore
Old Cheese
Location: Santa Barbara
Posts: 993
Cheeses: 43
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Re: stirring my curds
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Reply #1 on:
January 28, 2017, 06:10:11 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
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CheeseForum.org » Forum
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Making Cheese, Coagulation
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stirring my curds