Morning everyone, and a happy New Year to you all.
I'm preparing to make my first Manchego at the weekend, and have been reading the recipes in this link: https://cheeseforum.org/forum/index.php/topic,16800.msg128875.html#msg128875. (https://cheeseforum.org/forum/index.php/topic,16800.msg128875.html#msg128875.)
One of the steps is to 'press under whey' - can anyone tell me what that means? It comes before the step to place the curds in the mold, so I'm a bit confused (easily done, some would say :D)
Any advice would be appreciated.
Thanks,
Jerry.
My impression was that you squish up the curds under the whey by hand before moulding. Some people do a similar step when making gouda, I believe.
Search the forum particularly posts by linuxboy. Basically you press the curd under warm whey with your hands (or some do it with a mold and follower) and form it into a mass the size of your mold this helps expel whey and form the curd while it is still warm
Thanks guys. Makes sense, just never come across it before (ok, I've only made half a dozen cheeses so far...still got my learner plates on :))