Agriculture Reference
In-Depth Information
boiler and slowly, over a period of 30 minutes or so, raise the
temperature of the curds to 110 degrees. As the curds are
heating, gently—very gently so you don't break them—use
your slotted spoon to stir the curds in such a way as to
exchange those on the top with those on the bottom in order
to promote even heating. Once the curds have reached 110
degrees, keep at that temperature for thirty minutes while
gently mixing every five minutes or so. You will notice the
curds getting smaller and the amount of whey increasing.
While this process is ongoing, prepare a large piece of
cheesecloth by boiling.
The curds will release whey and shrink. The metal device is
the temperature probe.
The cheese is being mixed with flaked cheese salt.
