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?
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.
You didn't say what style of cheese you are attempting.
-Boofer-
Quote from: Boofer on October 17, 2012, 05:28:06 AM
You didn't say what style of cheese you are attempting.
-Boofer-
Was going for a blue