Pressed curds

[Jon]

What happens if I press the curds after I have heated them to shrink them and expell more whey without salting. Will they turn into a hard cheese?

[wharris]

Salt does a couple of things.

>It causes more whey to be expelled.
>It is a preservative
>It is a flavor aid
>It help creates a hostile evironment for the Lactic Acid bacteria to grow in, thereby stopping acidification.

I would not recommend leaving salt out.

[DeejayDebi]

I agree with everything Wayne said - but note -  there are some cheeses that take on salt by brining not mixing it in the curds. In any case it will need salt.

[wharris]

Thanks Deb,  I was "channeling my cheddar"  as I wrote that.  Thinking outside that box you are very very correct!

[DeejayDebi]

I tend to get stuck on my hard cheeses and have to remember some people like soft cheeses - feta for example and that has to be brined for salt.

[Jon]

How about if I salted the curds and pressed? Would this turn into a hard cheese?

[DeejayDebi]

Well Jon yes and no.

Depending on the recipe ie. cultures aging process etc. Any cheese will "turn hard" if dried to much but whether or not it will become the cheese you wanted depends on the recipe and the process you used.