Author Topic: Coagulated, Rennet, Cow - Is This A Clean Break?  (Read 1001 times)

Offline BauerHaus

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Coagulated, Rennet, Cow - Is This A Clean Break?
« on: August 22, 2009, 10:00:40 AM »
Opinions welcome.


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Offline John (CH)

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Re: Coagulated, Rennet, Cow - Is This A Clean Break?
« Reply #1 on: August 22, 2009, 10:14:44 AM »
My vote, hard to tell, last picture looks a little soft, but if over 90 min then I'd cut it, if under give it a little more time.

Offline Alex

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Re: Coagulated, Rennet, Cow - Is This A Clean Break?
« Reply #2 on: August 22, 2009, 10:22:37 AM »
Looking at the 4th pic, it's hard to say. Insert your curd cutting knife at a 45 angle a couple of inches and pull it up vertically. now you will be able to see if the cut is realy clean.
Alex-The Cheesepenter

Offline DeejayDebi

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Re: Coagulated, Rennet, Cow - Is This A Clean Break?
« Reply #3 on: August 22, 2009, 03:43:30 PM »
Almost clean but not clean enough ... I'd wiat another 5 to 10 minutes and try it again. Fingers are really hard to tell. I like to use my curd spatchula.

Offline Wayne Harris

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Re: Coagulated, Rennet, Cow - Is This A Clean Break?
« Reply #4 on: August 22, 2009, 07:14:21 PM »
If i HAD to vote, I would say yes.

But I would also say that I agree with what both Deb and Alex have said.


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