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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Jon on July 30, 2009, 05:07:01 AM

Title: Pressed curds
Post by: Jon on July 30, 2009, 05:07:01 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?

Title: Re: Pressed curds
Post by: wharris on July 30, 2009, 11:41:36 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.

Title: Re: Pressed curds
Post by: DeejayDebi on July 31, 2009, 02:33:05 AM

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.

Title: Re: Pressed curds
Post by: wharris on July 31, 2009, 03:06:15 PM

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

Title: Re: Pressed curds
Post by: DeejayDebi on August 01, 2009, 01:36:27 AM

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.

Title: Re: Pressed curds
Post by: Jon on August 02, 2009, 10:16:45 PM

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

Title: Re: Pressed curds
Post by: DeejayDebi on August 02, 2009, 11:36:59 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.