Author Topic: Pressed curds  (Read 804 times)

Offline Jon

  • Young Cheese
  • **
  • Location: Whangarei, New Zealand
  • Posts: 16
  • Cheeses: 0
  • Default personal text
Pressed curds
« on: July 30, 2009, 12:07:01 AM »
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?
If you sometimes feel a little useless or depressed. Remember that you were once the  fastest most victorious little sperm out of millions.


Guests, join the CheeseForum.org community to remove this ad.


Offline Wayne Harris

  • Wine and Cheesemaker
  • Old Cheese
  • *****
  • Location: Cleveland, Ohio
  • Posts: 1,938
  • Cheeses: 53
  • Wayne Harris
Re: Pressed curds
« Reply #1 on: July 30, 2009, 06:41:36 AM »
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.
Wayne A. Harris - in vino veritas

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,804
  • Cheeses: 95
    • Deejays Smoke Pit and DSP Forums
Re: Pressed curds
« Reply #2 on: July 30, 2009, 09:33:05 PM »
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.

Offline Wayne Harris

  • Wine and Cheesemaker
  • Old Cheese
  • *****
  • Location: Cleveland, Ohio
  • Posts: 1,938
  • Cheeses: 53
  • Wayne Harris
Re: Pressed curds
« Reply #3 on: July 31, 2009, 10:06:15 AM »
Thanks Deb,  I was "channeling my cheddar"  as I wrote that.  Thinking outside that box you are very very correct!
:)
Wayne A. Harris - in vino veritas

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,804
  • Cheeses: 95
    • Deejays Smoke Pit and DSP Forums
Re: Pressed curds
« Reply #4 on: July 31, 2009, 08:36:27 PM »
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.


Guests, join the CheeseForum.org community to remove this ad.


Offline Jon

  • Young Cheese
  • **
  • Location: Whangarei, New Zealand
  • Posts: 16
  • Cheeses: 0
  • Default personal text
Re: Pressed curds
« Reply #5 on: August 02, 2009, 05:16:45 PM »
How about if I salted the curds and pressed? Would this turn into a hard cheese?
If you sometimes feel a little useless or depressed. Remember that you were once the  fastest most victorious little sperm out of millions.

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,804
  • Cheeses: 95
    • Deejays Smoke Pit and DSP Forums
Re: Pressed curds
« Reply #6 on: August 02, 2009, 06:36:59 PM »
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.