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- Make sure you have an entirely clean, dirt and dust free area
- Use a sterilising solution to clean your utensils and surfaces
- Have all the equipment you need at the ready
Warming/Heating Milk and Curds
- Use a double boiler or a sink with heated water
- Control your temperatures using an accurate thermometer
- Heat slowly and consistantly, don’t heat too quickly
- Don’t over heat beyond what the recipe states
- Measure carefully – only add what the recipe specifies.
- Sprinkle on top of the milk and then leave for half a minute to melt in – then stir in thoroughly.
- Keep cultures frozen if freeze dried and keep stored in a sealed bag or container.
- Dilute Rennet in boiled and cooled water before adding.
- Measure carefully – too much Rennet leaves a bitter aftertaste.
- Stir in an up and down motion and then around the pot in both directions.
- Don’t stir for too long – some recipes call for 5 minutes, I think this is far too long.
Checking For A Clean Break
- Use a sterilised knife, or a VERY clean finger
- Run either through the curd at a slight angle, about 3cm deep
- Check to see that the curd separates cleanly, with a clean edge and a clear whey starting to pool in the break
- If the curd is mushy and falls back into the break in pieces, it has not set
- Another way is to use a clean palette knife and attempt to press the curd away from the side of the pot. If it comes away in a solid piece without breaking up, you have a good firm curd