Comments on: QA6 – Why Didn’t My Curd Knit Together?

By: Biddy Fraser-Davies

Biddy Fraser-Davies — Wed, 12 Feb 2014 02:42:48 +0000

It is really important to keep the curds warm. While I am waiting for the correct pH to develop in the curd, I keep the curds in a large commercial colander over a bucket of hot water and cover all with a lid. It is helpful to keep the curds at 38 degrees Celsius at this time. While in the colander, it is easy to cut and turn the curds regularly to assist drainage. After I have milled the curd (when the correct pH of 5.3 is reached, the milled curds are again kept warm in the pot over hot water while the salt is added. You will find the warm curds knit beautifully. Make the first curd/cheese turn in the mould after 15 minutes in the press and then leave for 12 hours before turning again.

By: Curd-Nerd

Curd-Nerd — Wed, 17 Jul 2013 03:48:16 +0000

In reply to Samantha. Hi Samantha Unfortunately, by the time you had left the curds to cool, and then soaked them in brine, it would have been impossible for your curds to knit together. Soaking the curds in brine overnight would have caused them to begin forming a rind as such, a hardened edge which would prevent knitting with the rest of the curds. Sorry! But I think this is one of those attempts that will need to go down as experience and learning : )

By: Samantha

Samantha — Mon, 01 Jul 2013 05:10:36 +0000

So can you fix curds not knitting together if you get to it quick enough? e.g. My BF and I just made parmesan and I let the curds cool too much prior to putting in the mold. This was only last night! So today.. it is soaking in the brine. Can I now throw it back in the mold for 12 hours? As it will be wet now, will it help knit back together OR am I just squeezing the salty goodness out?
Help! Please!

By: Why Your Camembert Isn't Growing White Mold | Curd-Nerd

Why Your Camembert Isn't Growing White Mold | Curd-Nerd — Sun, 16 Dec 2012 22:03:48 +0000

[…] first is when I get a really good, firm curd and get a strange satisfaction from cutting it in clean, neat lines. The other is when I make […]

By: curdnerd

curdnerd — Sun, 25 Mar 2012 05:51:55 +0000

In reply to @CurdNerd.

Hey CurdNerd : )

Great to see you here! Glad you were able to hook back up with Alessandra.

We’re hooked up, kind of. Am a follower of yours on Twitter so keep up to date with all your posts there.

By: @CurdNerd

@CurdNerd — Wed, 21 Mar 2012 09:09:11 +0000

In reply to Alessandra. Hi Alessandra, Stumbled by here and found a reference to me, as you do. I was at awards gala dinner and fest, busy busy it was. Let's hook up. Nice website Curd-Nerd, let's hook up too. :-)

By: curdnerd

curdnerd — Sat, 18 Feb 2012 20:07:13 +0000

In reply to Alessandra. Hi Alessandra Welcome to Curd-Nerd! Unfortunately no, it wasn't me you met at Cheese Fest. You might have met this chap. He is also Curd Nerd on Twitter and regularly posts about all things Cheese too.

By: Alessandra

Alessandra — Fri, 17 Feb 2012 05:21:55 +0000

Hi I have just found your blog by chance, are you the same curd nerd that I met at the cheese fest? Are you going to be there on the 29th? If so I’ll see you there!

Ciao
Alessandra