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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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Coagulated, Rennet, Cow - Is This A Clean Break?
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Topic: Coagulated, Rennet, Cow - Is This A Clean Break? (Read 2398 times)
BauerHaus
Guest
Coagulated, Rennet, Cow - Is This A Clean Break?
«
on:
August 22, 2009, 03:00:40 PM »
Opinions welcome.
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Cheese Head
Guest
Re: Coagulated, Rennet, Cow - Is This A Clean Break?
«
Reply #1 on:
August 22, 2009, 03:14:44 PM »
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.
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Alex
Guest
Re: Coagulated, Rennet, Cow - Is This A Clean Break?
«
Reply #2 on:
August 22, 2009, 03:22:37 PM »
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.
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Coagulated, Rennet, Cow - Is This A Clean Break?
«
Reply #3 on:
August 22, 2009, 08:43:30 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.
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http://www.deejayssmokepit.net
wharris
Guest
Re: Coagulated, Rennet, Cow - Is This A Clean Break?
«
Reply #4 on:
August 23, 2009, 12:14:21 AM »
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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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
STANDARD METHODS - Making Cheese, Coagulation
»
Coagulated, Rennet, Cow - Is This A Clean Break?