One-Hour Cheese by Claudia Lucero

Author:Claudia Lucero
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2014-06-22T16:00:00+00:00

15 Pour the curds and whey into the cheesecloth-lined colander.

16 Allow the whey to drain for 3 minutes or until the curds are almost dry, then firmly press out the last of the whey with clean hands.

This is called "milling" in the cheesemaking world.

17 Now break apart the pressed curd with your fingers until it all looks like popcorn.

18 Mix in the salts and stir very thoroughly—dig deep to get that bottom layer!

19 Gather the edges of the cheesecloth and twist them together, squeezing out the remaining whey.

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