Cheesemaking help needed-cheddar

Discussion in 'Hobbies' started by shortstaque, Nov 16, 2010.

  1. shortstaque

    shortstaque Chillin' With My Peeps

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    Sep 29, 2010
    Bucks County, PA
    I'm making a hard cheese for the first time, Farmhouse Cheddar from Home Cheesemaking. I cut it at time it suggested, the whey is a fairly clear yellowish color, the curds white and very soft. I'm just wondering if I cut it too early. It was like slicing silken tofu, softer than say yoghurt that you haven't stirred yet.

    What texture should the curd be when you get a "clean break"?

    Thanks!
     
  2. NanaKat

    NanaKat Overrun With Chickens Premium Member

    I bet if you post this in "Egg, chicken and other recipes" you will get loads of advice.
    Wish I could help, but I know there are many cheese makers in the recipe section.
     
    Last edited: Nov 16, 2010
  3. shortstaque

    shortstaque Chillin' With My Peeps

    307
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    Sep 29, 2010
    Bucks County, PA
    Well, I have the cheese in molds under pressure. Won't know how it turned out for over a month, but the curds were very pleasant tasting. The ricotta I made from the whey is nice too.

    I'd love to hear suggestions from anyone who has made hard cheese before.
     

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