![]() Remove the pot from the sink and add salt.In 10 minutes, stir gently with your fingers or a wooden spoon.Place back in the pot, cover, and place in the sink filled with 102☏ water. Remove them from the pot and cut into ½-inch cubes. After 2 hours, the curds will be shiny and very firm.This is the cheddaring process and will give your cheese its unique flavor and deliciousness. Keeping the temperature of the curds right around 100☏, turn the slices every 15 minutes for the next 2 hours. Fill a sink or basin with 102☏ water and place the pot and curds into it.Pour the whey out of the pot, cut the mass into five slices, and place back into the pot. You should have a semi-solid mass that looks like jelly. ![]() Remove the colander from the pot and turn the curds out onto a cutting board.Place the colander and curds back into the cheese pot and allow to drain for 15 minutes. After 30 minutes, stop stirring and allow the curds to settle to the bottom of the pot.If the curds get too hot, remove from heat. Once the curds are at 100☏, maintain the temperature and continue stirring for the next 30 minutes.Over the next 30 minutes, slowly heat the curds to 100☏, stirring frequently. ![]()
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