Cheesemaking Made Easy: 60 Delicious Varieties by Ricki Carroll, Robert Carroll

By Ricki Carroll, Robert Carroll

This up-to-date variation comprises gear lists, step by step directions, and a troubleshooting chart.

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For 10 minutes, stirring to keep the curds from matting. 1 day 1 hour 10 minutes Raise the temperature to 112° F. over a 15-minute period (about 1 degree a minute). 1 day 1 hour 40 minutes Hold the temperature at 112° F. for 30 minutes or until the curds are firm. The test for firmness is to squeeze a curd particle between the thumb and forefinger. If the curd is a custard consistency inside, it is not ready and should be cooked longer. CUTTING THE CURD 1 day 15 minutes DRAINING 72° F. The curd will be softer than that of rennet-made curd.

With cheesecloth and are hung up to drain. As the curds are being cooked, the lactic acidproducing bacteria from the cheese starter culture are increasing the acid level in the curds and whey. You must cook the curds long enough so that the right amount of lactic acid is produced. You do not want to have too much acid produced or the cheese may be sour and bitter, with a moist soft texture. If too little acid is produced, you will produce a cheese with little flavor. Draining the Curds Once the curds have been cooked, drain them.

You do not want too much or too little acid produced. When a higher acid level has been established, rennet is added. This must be carefully measured out, diluted, and added to the ripened milk. Rennet will coagulate the milk protein (not the albuminous protein, which stays with the whey) into a solid mass of white curd. Trapped within this mass of curd is the butterfat and whey. The latter contains the water, albuminous protein, milk sugar, and minerals of the milk. The next steps are to remove most of the whey from the curd without removing the butterfat.

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