Comments for Curd Nerd https://curd-nerd.com Your Essential Home Cheese Making Resource Sun, 05 Apr 2020 07:56:44 +0000 hourly 1 https://wordpress.org/?v=5.4.19 Comment on Why Your Camembert Isn’t Growing White Mold by Pat https://curd-nerd.com/camembert-isnt-growing-white-mold/#comment-71794 Wed, 23 May 2018 17:08:51 +0000 https://curd-nerd.com/?p=1394#comment-71794 In reply to curdnerd.

Hi Liz,

I am facing a similar issue to what you have mentioned. At times during the drying phase the cheese feels extremely sticky and once we put it to ripen, one side just never grows mold even though the salting is evenly done and we flip it twice a day.

Did you manage to resolve the issue? If so could you please help me figure it out too.
Thanks!

]]> Comment on How To Make Blue Cheese Cultures (Penicillium Roqueforti) by chieko https://curd-nerd.com/cultivate-your-own-blue-mold/#comment-71785 Tue, 08 Aug 2017 22:47:38 +0000 https://curd-nerd.com/?p=1481#comment-71785 I bought some nice gorgonzola cheese and mixed it with soured heavy cream for a dip. I was delighted to find it growing new blue mold after a couple of weeks. This was totally unplanned but I am happy! Tastes delish!!!

]]> Comment on Cheese Making Troubleshooting by Deepti https://curd-nerd.com/troubleshooting/#comment-71777 Fri, 14 Apr 2017 15:06:18 +0000 https://curd-nerd.com/?page_id=20#comment-71777 In reply to curdnerd.

I initially was doing the 30-minute mozzarella technique, but it was quite cumbersome and quite finicky too. Wasn’t able to troubleshoot what would have gone wrong when my curds used to get crumbly. That is when I thought if trying the curd-nerd mozzarella making. Superb, simple and very melancholic to handle the final curd.

Thanks to curd-nerd team for my Mozzarella’s are coming out excellent.

A slight modification I do when I knead my curds, use the Anthony Augustino method for stretching.

Very simple Alchemy of culture and rennet. One of these is more, either it turns crumbly or it turns bitter with time.

]]> Comment on What Is Flocculation? A Method For A Better Curd by venkat https://curd-nerd.com/flocculation-method/#comment-71754 Tue, 11 Oct 2016 11:48:12 +0000 https://curd-nerd.com/?p=897#comment-71754 Hi, I am new to Cheese making. When I added citric acid(1/2ts) to 1 litre milk(pasteurized) and heated to 95F , I noticed slight curdling(small grains. Then when I added chymosin powder 1/8 ts, it didn’t coagulate. So I added another 1/4 ts but still no change.

What could have gone wrong?

What can go wrong if excess of chymosin powder is added?
Is it necessary to rest the mixture of chymosin powder and water for 5-6 minutes before adding to milk?
Is there a method to test if the chymosin powder that I am using?

]]> Comment on What Is Flocculation? A Method For A Better Curd by Fromager From Idaho https://curd-nerd.com/flocculation-method/#comment-71751 Wed, 21 Sep 2016 03:40:05 +0000 https://curd-nerd.com/?p=897#comment-71751 Awesome! I have been making cheese for a few months now and have wondered the best way to figure out how long to let my curd set! This is an excellent explanation and I am very excited to use it on my Havarti this weekend! I wish I had it for the past several months of cheese making I have been involved in! I have had pretty great luck with my cheeses so far and am sure the information contained in your blog will help immensely! Thanks for all the great information you have shared!
~jake

]]> Comment on Vacuum Sealing Cheese | Cheese Preservation Techniques by ianmcdonald https://curd-nerd.com/preserving-methods-vacuum-sealing/#comment-71739 Wed, 04 May 2016 21:34:56 +0000 https://curd-nerd.com/?p=1178#comment-71739 Cheese wax can fracture and let in mite and mould. if you mix microcrystalline cheese wax or beeswax with cooking oil or olive oil 5 percent wax. 95 percent oil (heated to dissolve then cooled) you will produce a Vaseline. Petroleum jelly type substance which is good for coating cheese. the oil eventually goes into the cheese leaving a non brittle caotin very difficult for mites to live on. re treat if any mites found

]]> Comment on Vacuum Sealing Cheese | Cheese Preservation Techniques by ianmcdonald https://curd-nerd.com/preserving-methods-vacuum-sealing/#comment-71738 Wed, 04 May 2016 21:27:09 +0000 https://curd-nerd.com/?p=1178#comment-71738 I have worked for many years on the commercial cheese industry. In vast quantities. the normal vacuum bags are made of nylon laminated to polythene. these have a high barrier property to gas and air when in low relative humidity. Under65percent. over 65percent these normal bags are breathable and vacuumed cheese can go mouldy in a perfectly sealed bag. if you keep vacuumed cheese in a damp room the maturation is no different than non vacuum in flavour but you will reduce you evaporative loss of weight

]]> Comment on BeesWax Cheese Wax by JDProvence https://curd-nerd.com/bees-wax-cheese-wax/#comment-71737 Wed, 27 Apr 2016 03:46:16 +0000 https://curd-nerd.com/?p=1662#comment-71737 If you’re concerned about beeswax being too brittle for sealing cheese, you can always add a little olive oil to the melted wax. It will make it softer and more pliable. I’m relatively new at cheese making, but I’m a long time beekeeper, and always experimenting with wax.

]]> Comment on 3 More Cheese Recipes, And A New Feature by Ann Nash1 https://curd-nerd.com/3-more-cheese-recipes/#comment-71736 Sun, 03 Apr 2016 20:05:04 +0000 https://curd-nerd.com/?p=1070#comment-71736 I would like to make Saint Agur cheese if anyone knows of a recipe

]]> Comment on Waxing Cheese – Preserving Cheese In Wax by Ann Nash1 https://curd-nerd.com/waxing-cheese/#comment-71735 Sun, 03 Apr 2016 19:52:05 +0000 https://curd-nerd.com/?p=448#comment-71735 Has anyone used the plastic coating to age cheese instead of waxing, vacuum sealing or bandages and does it work?

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