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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

Title: Hanging question
Post by: daithi23 on October 16, 2012, 11:19:13 PM
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?
Title: Re: Hanging question
Post by: bbracken677 on October 16, 2012, 11:58:20 PM
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.
Title: Re: Hanging question
Post by: Boofer on October 17, 2012, 05:28:06 AM
You didn't say what style of cheese you are attempting.

-Boofer-
Title: Re: Hanging question
Post by: daithi23 on October 19, 2012, 12:24:59 AM
You didn't say what style of cheese you are attempting.

-Boofer-

Was going for a blue