Advertisement
have any of you made Ricki Carrols traddional cheddar. she talks about "cheddaring", I'm not to sure what that means.
Thanks
Thanks
posted by:
|
New York
|
Advertisement
Advertisement
-
Re: traditional cheddar
Fri, May 15, 2009 - 9:29 PMHi Amanda,
Cheddaring is the process of stacking blocks of curds on top of each other to expel moisture. In Rikki Carrols book I beleive she has you do a modified version of this. I know the quick cheddar recipe has you put slabs of curd in a pot and use a warm water bath to break them down, as you turn them periodically. This is a modified version of cheddaring. I have made the traditional cheddar but can't remember exactly how she has you do the cheddaring process. Hopefully that is helpful.
Happy Cheesemaking,
Linda -
-
Re: traditional cheddar
Wed, November 11, 2009 - 9:08 PMApart from allowing the whey to drain out of the curds and allowing the curds to mat and skin over, cheddaring allows the acidity (created by the culture as they turn lactose into lactic acid) to become greater. The very same curds if pressed right away would become Monterey Jack. The approximately 20 to 30 minutes of letting the crurd sit in the vat make all the difference in the world. The increased lactic acid level and reduced moisture sets in motion an entirely new destiny for these lucky curds.
Have Fun
-
