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Hello,

On thus recipe:
https://cheeseforum.org/Recipes/Recipe_Cheddar.htm

On step 14, when cooking curd, the curd is in water?

Thanks

Masterno

No this is called a "stirred curd" recipe. The whey has been drained and the curds are simply held at 102 and stirred to prevent matting together. This is different from a milled curd recipe like the commercial processors do, where they actually let the drained curd mat together and then they slice the mass-curd up into slabs to be flipped several times and then they mill into cubes, salt and press. I hope that helps. Let me know if that doesn't make sense.