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Had a look at the Humboldt Fog video and the screw auger is just a milling machine if you wanted to do the same then drain your curds in a draining bag or cheesecloth bag then turn out into bowl and mill the curds by hand, probably adding salt at this point.

draining in a bag and then turning as adding salt just might work .

I have seen videos of  goats milk curd Just after cutting  and it is amazing how firm it is .

I need to figure a way to gets homogenized cows milk to this texture , with out loosing half my curds .

Raw cows milk I could get it like that but at $15 dollars a gallon I can no longer afford to make cheese with it .

I bought one of the cheeses today and here it is. Now that I have begun making lactic set cheese myself I am noticing that the flavor of Adele is not similar to what the paste of my cheeses tasted like, but maybe after aging it will be. I think my paste tastes better. Also, I do not like it to be this runny.

That cheese looks like it was ripened too quickly, with the paste just under the rind developing quicker than the core. A colder maturation should slow that ooziness and allow the firmer core to develop more completely.

-Boofer-

Quote from: Boofer on March 12, 2017, 01:52:29 PM
That cheese looks like it was ripened too quickly, with the paste just under the rind developing quicker than the core. A colder maturation should slow that ooziness and allow the firmer core to develop more completely.

Ya these people are amateurs