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

By Ricki Carroll, Robert Carroll

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

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Butterfat is trapped in them, and too harsh stirring will result in a loss of fat from the cheese. This will produce a cheese of poor consistency. If the recipe calls for cutting the curd into 1/4-inch cubes, a stainless steel whisk can be used in place of a ladle to help cut the curds. The curd is cut into uniformly sized small pieces to help remove most of the whey which is trapped in- Recipes call for cutting curd into curds of specific sizes. For half-inch curds, make half-inch slices. Then turn pot and slice again at right angles to first cut.

The type of starter used will depend on the temperature at which the curds are cooked. For moderate cooking temperatures such as for Cheddar, a mesophilic cheese starter culture will be used. For high cooking temperatures, such as for Parmesan, a thermophihc cheese starter culture will be used. The increase in acidity at this stage is important, so you must keep a close eye on the temperature, time, and the amount of starter added. If too much acid is produced, the cheese will sour and could leak whey during aging.

Cheese wax dries very quickly. The second thin coat of wax can be applied as soon as the first coat dries. Write the name of the cheese and the date it was made on a piece of scrap paper, and wax this on the surface of the cheese, for accurate labeling. Use bristle brush and cheese wax for best results. Aging the Cheese The cheese should be stored on a clean cheese board in a spot where the temperature will stay at 50° F. with a relative humidity of 85 per cent. Many home basements will satisfy this requirement.

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