Flocculation Method – For A Better Curd Set

Flocculation Method – For A Better Curd Set

Flocculation Method And What Is Flocculation?

As we all know, one of the most important steps in cheese making is getting a good curd set up.

Without a good set up, most cheeses won’t ever become what they should be, and some won’t become anything much at all. Apart from pig or chook feed, or compost waste that is.

Using the suggested coagulation times in a cheese recipe is reasonably reliable for getting a set, but not overly precise in terms of getting the best set to achieve the ideal cheese profile.

Sure, you might end up with a Gouda after all your hard work, but does it have the texture and moisture that you know it should have? Do you have a cheese that could give the all those store bought wedges a run for their money.

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Cutting The Curd – Curd Cutting Tool And How To Use

Cutting The Curd – Curd Cutting Tool And How To Use


Cutting The Curd - What Curd Cutting Tool - Cheese Curd Cutter Or Curd Knife

This post is Part 4 of the continued basic home cheese making instructions. See the Curd Nerd Beginner Page or the Basic Instructions category for previous parts.

You’ve waited patiently, letting the Rennet do it’s thing and now you have a lovely firm, set curd.

Most recipes will instruct you to cut the curd at this point. Read more

What Is Rennet? How To Add Rennet To Achieve A Curd

What Is Rennet? How To Add Rennet To Achieve A Curd

This post is Part 3 of the continued basic home cheese making instructions. See the Curd Nerd Beginner Page or the Basic Instructions category for previous parts.

We’ve talked milk, we’ve added the cultures. Now it’s time to set up a curd. Let’s add the Rennet.

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