Making Cheese, Butter & Yogurt: (Storey's Country Wisdom Bulletin A-283) (Storey Country Wisdom Bulletin, A-283) by Ricki Carroll

Author:Ricki Carroll [Carroll, Ricki]
Language: eng
Format: epub
ISBN: 9781580178792
Amazon: 1580178790
Publisher: Storey Publishing, LLC
Published: 2003-12-15T05:00:00+00:00

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Cooking Curds

After the curds have been cut into cubes, they must be heated indirectly to expel more whey, to firm and dry the curds, and to increase the acidity. Place the pot of curds in a sink or bowl filled with hot water (the exact temperature will depend on the recipe you are using). Stir the curds gently to keep them from matting. For many cheeses, it is important to increase the temperature of the curds by no more than two degrees every five minutes. If the curds are warmed too quickly, they will develop a skin that traps the whey inside and prevents adequate drainage, which may leave the final cheese with excess moisture. As the temperature slowly increases, the cubes expel more whey and shrink in size. The amount of whey in the pot will increase noticeably.

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