LGC 045 – Cutting and Cooking Curd

During the show, I talk about the importance of cutting your curd a consistent size and the effect of cooking the curd has on your final cheese.  It's a follow-up to an email I received from a customer who was having problems when draining their curd.  She was making Feta at the time and wasn't aware of the importance of curd size and stirring to expel some of the whey before draining. Mind you, she did end up with a very nice Ricotta ;-).  

Today’s Q&A is about the following topics;

Shelly asks about vacuum packing Feta to reduce salt penetrationJudy wants to know how to keep blue cheese from going gooeyScott requests a cheese history podcast episode or two and compares cheese making to beer brewingMark suggests a new video tutorial on Cottage Cheese.

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SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.

Until next time Curd Nerds, Keep Calm and Make Cheese!

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