(The whey drains from the vat)I've seen cheesemakers create curds as small as 1/4-inch and as large as 3-inch. Curds are cut to allow whey to drain from cultured milk that has been "set" into a firm mass using rennet. Think "Jell-o".
We make one size of curds for all our cheeses, about one inch, but never square, and never perfect. Every step in cheesemaking affects how the end product will turn out. Once the whey is gone from the curds, what you are left with becomes cheese!
We make one size of curds for all our cheeses, about one inch, but never square, and never perfect. Every step in cheesemaking affects how the end product will turn out. Once the whey is gone from the curds, what you are left with becomes cheese!
