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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Forming Cheese => Topic started by: daithi23 on October 16, 2012, 11:19:13 PM
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What should be done if a recipe calls for curds to be hung for a certain length of time but say the curd-cutting didn't go to plan and broke up very small. Should I hang for longer? Does it make a huge difference?
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I am guessing you would want to hang for a shorter period of time...smaller curds would result in more drainage. You might want to add some pressure for a short period to knit the curds together.
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You didn't say what style of cheese you are attempting.
-Boofer-
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You didn't say what style of cheese you are attempting.
-Boofer-
Was going for a blue