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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: BauerHaus on August 22, 2009, 03:00:40 PM

Title: Coagulated, Rennet, Cow - Is This A Clean Break?
Post by: BauerHaus on August 22, 2009, 03:00:40 PM
Opinions welcome.
Title: Re: Coagulated, Rennet, Cow - Is This A Clean Break?
Post by: Cheese Head on August 22, 2009, 03:14:44 PM
My vote, hard to tell, last picture looks a little soft, but if over 90 min then I'd cut it (https://cheeseforum.org/Making/Best_Practice_Cutting_Curd.htm), if under give it a little more time.
Title: Re: Coagulated, Rennet, Cow - Is This A Clean Break?
Post by: Alex on August 22, 2009, 03:22:37 PM
Looking at the 4th pic, it's hard to say. Insert your curd cutting knife at a 45 angle a couple of inches and pull it up vertically. now you will be able to see if the cut is realy clean.
Title: Re: Coagulated, Rennet, Cow - Is This A Clean Break?
Post by: DeejayDebi on August 22, 2009, 08:43:30 PM
Almost clean but not clean enough ... I'd wiat another 5 to 10 minutes and try it again. Fingers are really hard to tell. I like to use my curd spatchula.
Title: Re: Coagulated, Rennet, Cow - Is This A Clean Break?
Post by: wharris on August 23, 2009, 12:14:21 AM
If i HAD to vote, I would say yes.

But I would also say that I agree with what both Deb and Alex have said.


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