CheeseForum.org » Forum

I had to make a quick run to the high school for my teen and (best guess) missed my acidity window on the asadero I was making. Curds will neither mat nor stretch. Is there any way to repurpose them? Or do I just sigh and throw it all out? And this makes me seriously consider a pH meter. Any suggestions?

Just consolodate them into a mass and salt it.  It will be fairly low fat if you tried to stretch it, but not that bad.  Eat as a fresh cheese.

Thanks! Salt directly or brine?

Either way is fine.  Lately I'm dry salting all my cheeses as I've decided it's easier to figure out how much salt ends up in the cheese :-)