Alright guys.
So I plan on just shelling out the moo-lah to get one of these expensive curd knives from Carter-- what size should I get and how many to ensure that I will be able to make almost every cheese in the book to my heart's content.
I hope one or two should suffice. I should be able to cut vertically by hand.
I thought Carter stopped making them? I could be wrong. I would get 1 size and 1 inch and hold the knife at a different height.
I'm not sure what he is charging you, but typically his are better built, and much cheaper than any others I have seen here.
Quote from: DeejayDebi on November 21, 2009, 01:59:27 AM
I thought Carter stopped making them? I could be wrong.
Well, apparently-- this is his site:
http://www.thecheesewhey.com/knife.htm (http://www.thecheesewhey.com/knife.htm)
I think.
Quote from: DeejayDebi on November 21, 2009, 01:59:27 AMI would get 1 size and 1 inch and hold the knife at a different height.
Ah, this is a very good suggestion. I was just pondering whether or not this would work.
Last time I popped in there he had a note that he wasn't making them anymore. Glad he's back he does wonderful work. Quite the craftman!
Quote from: DeejayDebi on November 22, 2009, 01:53:08 AM
Last time I popped in there he had a note that he wasn't making them anymore. Glad he's back he does wonderful work. Quite the craftman!
HE has a note on there somewhere?
Well, I'm sorry-- I didnt know that.
Nevermind then.
Humble_Servant....
I corresponded with Carter just a few days ago and as far as I know he is still producing equipment on a "by request basis".
If you are interested, both his email and his 800 number are listed on his site.
If you email him or give him a call I can nearly guarantee you that you will get an answer. Not only is he a good guy but he's also runs a very professional operation.
I'm certain that if Carter was no longer selling his equipment he would have taken the site down by now. Like I said, give him a call and he will take care of you.
Dave
Quote from: Likesspace on November 24, 2009, 12:52:02 AM
Like I said, give him a call and he will take care of you.
Agreed
Quote from: Likesspace on November 24, 2009, 12:52:02 AM
Humble_Servant....
I corresponded with Carter just a few days ago and as far as I know he is still producing equipment on a "by request basis".
If you are interested, both his email and his 800 number are listed on his site.
If you email him or give him a call I can nearly guarantee you that you will get an answer. Not only is he a good guy but he's also runs a very professional operation.
I'm certain that if Carter was no longer selling his equipment he would have taken the site down by now. Like I said, give him a call and he will take care of you.
Dave
Now that would be perfect. Thank you so much , LikesSpace.
Humble_Sevant looks like everything is back so I would call.
You're very welcome. Hope everything works out for you.
Dave
humble_servant.....
First of all, check your personal messages.
I did just speak with Carter and he would like for you to give him a call or email him.
He had stopped selling the curd knives,for awhile, but would be more than happy to speak to you about a custom knife.
Give him a call. I'm sure you will be more than satisfied with the quality of workmanship he offers.
Dave
I use a large whisk. I emailed Marget Morris about which curd knife to purchase on her website and she recommended I purchase the whisk to cut and stir the curd instead. It seems to work very well. Just have to adjust how vigorously I cut and stir to come out with the correct curd size. I use it for anything from 4 to 10 gallon batches. It's a lot cheaper than a curd knife.
A whisk is generally a bad idea unless you want really small curds. Relatively consistent curd size is important for proper whey retention.
These large whisks have at least 1 inch gaps between wires. Using a gentle up/down motion creates 1/2 inch cubes, doing it twice creates 1/4 inch cubes, etc. It works surprisingly well. You are right that if you are not careful, you will get very small curds. I usually cut with the whisk, then stir very carefully with the ladle until enough whey has been expelled that there is some wiggle room. Then I can go back to stirring with the whisk without breaking the curds any further. I'm using raw milk from my own cow which may make a difference in the resiliency of the curds. I always get excellent curd set and never use CaCl.
That what I do for the most part. My large whisk is about the size a a mans fist and cuts curbs nicely by just slow plunging it striaght down and pulling it back up again. Glad to hear I am not the only one that does that.
To quote: Sailor: ....A whisk is generally a bad idea unless you want really small curds. Relatively consistent curd size is important for proper whey retention...
Sailor: ( I use your quote as I find your remark important :) )
Tell me please, why whey/loose water/retention is important? Is this to keep my end product moist? I hope my question does not sound too stupid, lol.
Curd size directly affects mositure retention. Big curds big water moister cheese little curds little water dryier cheese.
That being said ... you can undo that theory by over cooking or under cooking the curds or heating them too fast.
As far as the whisk thing goes - I can cut curds from 1/2 inch to the size of rice with a whisk. I have three different size whisks for different sized curds. It just take careful placement of the wires and SLOW cutting not cutting like a blender.