Curd Cutter, Cross Hatched - Best Usage Methods

[steffb503]

Is there a trick on using a curd knife?
I got one from thecheesemaker.com
Nice not too expensive.
But I found I had no clue how to really use it. I had assumed I simply put it into the milk and drag across the vat. OK but once at the other side do I pick it up or twist and go back the other way? No matter what I did when done I had nothing that looked like 1/2 cubes as I see in some photos. I had what looked more like I whisked it.
Maybe just me.

[nhbrewer]

I do each cut starting in the same side of the pot until I have a nice set of parallel cuts (not so much as you get to the last cuts close to the edge.  Hard part is keeping the mass from spinning on you, especially when working on the angled cuts to form cubes out of the strips of curd.  I'd love to hear how people achieve something even approaching regularly sized curds.  I spend a lot of time re cutting as the larger misformed piece are gently brought up where you can see them.  A square, shallower pot would help I suppose but not having such equipment just muddle through.

[MrsKK]

My guess is that Steff is using the knife sold here, rather than a single bladed knife.

Sorry, Steff, I have no suggestions, having only used a large icing spatula as my curd knife.  Have you tried e-mailing Steve from thecheesemaker.com?  He is a really helpful guy.

[Cheese Head]

steff, if you are using the one linked by MrsKK then as she suggests, contact seller, someone here made one similar with vertical and hz wires but found that it tore the curds too much vs standard just vertical and then hz cut like used in large machines, sorry can't find the thread just now.

[steffb503]

Yes that is the one.
I will contact him

[smilingcalico]

Sorry Steff, I didn't answer your question. What we did was to insert the cutter at the opposite end of the vat and pull towards yourself, then pull up and out. Repeat until whole vat is cut. As mentioned, the curd mass does tend to spin, just do the best you can. Our curds were never perfect, but close enough for government work. The only time I get the nice looking  curd cut is when I cut with a sharp single blade knife in my 2 gallon stock pot.