We’ve been working on this project for a while and, now, we think it’s ready to share with you.
It’s our new forum feature.
Last night we had the first frost of the coming Winter season.
And it was a good one. At -5º Celsius overnight the ground was icy white by this morning.
The first frost always signals a few changes for me. The frost cloths go on the citrus trees in our edible garden, the Yams get dug over after the first frost kills off the tops of the plants, and I prepare to get the Garlic planted to grow over the Winter.
It’s also my signal to stop making cheese for the Winter. Read more
There have been a few changes around the Curd-Nerd household lately. One of which has allowed me to spend a little more time on my home cheese making.
I recently left my full time job and have been spending the last few weeks settling into a new routine. I have to say it has been quite strange after 20 years in the corporate world, aiming for the top of the ladder but it’s also exciting to be following a shift in priorities. Read more
If you’ve ever pressed a cheese and ended up with curd that has failed to knit together, you’ll know how disappointing this dilemma is. I certainly do!
The point of pressing your cheese is to not only expel the whey but it is also how the small curds are knitted together to form the smooth shape, texture and density of the cheese.
When the curds don’t knit properly you will get a range of results from creases, cracks and crevices throughout the cheese, or a complete catastrophe of curd that doesn’t form any kind of shape or mass and just falls apart.
So what causes a lack of knit with cheese curds? Read more
This post is Part 6 of the continued basic home cheese making instructions. See the Curd Nerd Beginner Page or the Basic Instructions category for previous parts.
Pressing your cheese is not only an important part of shaping the cheese but is also important in creating the texture and as part of the aging process.
Soft cheeses need either no pressing, are pressed under their own weight or have minimal light weight applied to form the cheese.
Hard cheese on the other hand must be pressed and after your cheese has been through each of the steps to get to the point of having curds ready to turn into cheese, you need to apply enough weight in a way that will knit the curds, expel any extra whey and create the shape of your final product.
Today’s post is a short and sweet one, but hopefully also helpful in adding to your home cheese making repertoire.
Curd-Nerd has added 3 new soft cheese recipes to the recipe list for you to try your cheese making hand at.
We have also made a small change to the menu so that the Soft Cheese Recipes and the Hard Cheese Recipes have been split out into separate menus. This should make it quicker to find the recipes you want.
The latest recipes to be added include:
We’ll be adding even more recipes soon but if there are any specific cheese recipes you want to try out in the meantime, please let us know in the comments below and we’ll do our best to add it straight away.
Good luck with these new recipes and please, ask any questions that you have.
Many recipes that have cheese as a main ingredient really do demand the true full and sharp taste of Cheddar. Think cheese scones and cheese puffs. They just wouldn’t be the same with a more mild flavoured cheese.
A decent Cheddar can be expensive, especially the delicious vintages, but making your own Cheddar at home can yield you a far superior cheese than the cheap blocks you might buy otherwise at your local store.
Making your first block of Cheddar can seem daunting though. While the name of this cheese came from the area in England where it originated, cheddaring is also the term for the technique of milling and stacking the curds during the make, a seemingly complex process that can deter new cheese makers. Read more
But you find when you start to peel the cheese cloth away, the curd has stuck to it and no matter how cautiously you try to pull it away, the curd sticks and breaks away from the cheese mass. The cloths a mess, the cheese now has chunks out of it and you wonder what went wrong?