is this site active?
Jim
are event dates from David Bleckman. Is anyone actually discussing
cheese?
I've a ton of questions but I'll start with:
I cut the curd too early on my first try making gouda. I got
impatient for a clean break. I continued anyway rather than toss it
out. Does my cheese (now drying in my cave/fridge) have a chance?
David Bleckmann
This list has had (very) low activity recently. Questions like yours
are certainly fair game for the list. I would also recommend checking
out cheeseforum.org, as they have lots of discussions on topics like
this and the user community there is very helpful.
Even though you cut too early, if you got solid cheese out of the
process then you were successful. It may not be exactly what the
recipe was going for, but that is often the case in home cheesemaking.
Keep aging it and see how it turns out.
By cutting too early, you probably lost some milk solids and reduced
your yield. Next time try adding calcium chloride to help the curd
coagulate.
Feel free to email me directly if you have more questions.
Dave
--
David Bleckmann
da...@joyofcheesemaking.com
http://joyofcheesemaking.com