Cutting the curds is an essential step in the cheesemaking process. Depending on what size you cut the curds will determine whether you make a soft or hard cheese. For a soft cheese the curds are smaller, retaining more moisture. For a hard cheese the opposite applies, cutting the curds into larger pieces to retain less moisture.
Salt can either be added to the curds or applied once the cheese has been moulded into shape, by sprinkling a brine solution on the surface or immersing the entire cheese.
This sturdy, plastic curd cutter is specially made for home and small scale cheese makers. Just makes cutting the curds easier, quicker and gives a more even result.
Wash the curd cutter in hot soapy water, rinse thoroughly and leave to dry.
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