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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: gondolarides on December 22, 2013, 01:40:41 AM

Title: small instant curds
Post by: gondolarides on December 22, 2013, 01:40:41 AM
so my curds did the instant small curd thing...my question is what can i use those curds for? I dont want to waste them.
Title: Re: small instant curds
Post by: Schnecken Slayer on December 22, 2013, 06:07:48 AM
Hmmmm... what do you mean?
I guess it's too late anyway!

What did you end up doing? And how did you make your " instant small curd thing."
Title: Re: small instant curds
Post by: jwalker on December 22, 2013, 12:57:45 PM
If you mean that your curds broke into very small pieces as soon as you stirred them , that is normal for a lot of Pasteurized/Homogenized milk.

A lot of my makes do that , some cheeses call for very small curd , I just made a Gruyere yesterday that called for "rice size" curd.

That recipe is somewhere on this forum , I just can't seem to find it right now.

Anyway , if that's what you meant by "small instant curd" , they are still usable , in fact even desirable  for some cheese types.

Another thing I have found with very small curd , they tend to expel a lot of whey when stirring , so I cut back on the weight when pressing so as not to expel too much more during that phase , and it seems to work , my cheeses have a better texture from doing so.
Title: Re: small instant curds
Post by: gondolarides on December 22, 2013, 05:02:36 PM
so im actually using raw goat milk.  I think i added way too much culture during ripening...  I was shooting for feta, could i still press them, salt etc and come out with something near feta?
Title: Re: small instant curds
Post by: Digitalsmgital on December 22, 2013, 05:11:40 PM
Raw goat milk is what I started making cheese with, many people said that calcium chloride would help get larger, firmer curds, so I added it to both batches. The curds were smaller and less firm than my makes with cow's milk, but the cheese turned out fine. (Actually, I am new to cheese making and have only tried my first cheese)