9/23/2023 0 Comments Cheese whizTransfer drained, warm curd in the cheese cloth lined container. Give curd shape by lining a container with cheese cloth. Pour curd through a fine strainer then transfer into a bowl and add salt and mix with a pastry spatula. Raise temperature slowly continuously stirring with a pastry spatula (this will prevent clumping of cut curd).Heat curds to 92 degree Fahrenheit - for soft curd cheese, or as high 102F for very firm cheese.Ĥ. Cover pot and don't disturb for an hour.ģ. After inoculating the milk heat to 86 degrees Fahrenheit then add rennet and stir throughout. Inoculate milks by heating (68 degree Fahrenheit) then introduce starter bacteria (active yogurt) then let stand for 6-8 hours at room temperature.Ģ.
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