aryoung1980
Well-Known Member
I'm making my second cheddar today and am disappointed in my curds. After I cut them they begin to disintegrate into a cottage cheese consistency.
I'm not overly concerned about it because my first cheddar did the same and tasted great. However, I have grown up eating fresh cheese curds (being from Wisconsin and all) and I want that. I'd like to snack on a few curds and press the rest.
I use regular store bought pasteurized/homogenized whole milk with 1/8tsp calcium chloride added per gallon of milk. I let it ripen for 45 minutes around 90F with a mesophilic culture. Then I add 1/4 tsp of diluted rennet and let it set for another 45-50 minutes around 90F before cutting. I rest 10 minutes after cutting, slowly raise the temp to 100F over a 20-30 minute period with gentle stirring every so often. Once I reach 100F I let it rest 5 minutes before draining.
So, how do you achieve those squeaky curds?
I'm not overly concerned about it because my first cheddar did the same and tasted great. However, I have grown up eating fresh cheese curds (being from Wisconsin and all) and I want that. I'd like to snack on a few curds and press the rest.
I use regular store bought pasteurized/homogenized whole milk with 1/8tsp calcium chloride added per gallon of milk. I let it ripen for 45 minutes around 90F with a mesophilic culture. Then I add 1/4 tsp of diluted rennet and let it set for another 45-50 minutes around 90F before cutting. I rest 10 minutes after cutting, slowly raise the temp to 100F over a 20-30 minute period with gentle stirring every so often. Once I reach 100F I let it rest 5 minutes before draining.
So, how do you achieve those squeaky curds?