No, I have a regular electric pressure cooker.
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| Cheese Curds http://www.cookaholics.org/viewtopic.php?f=13&t=4337 |
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| Author: | ldkelley [ Fri Jun 10, 2016 3:08 pm ] |
| Post subject: | Cheese Curds |
Has anyone attempted these? I have found a few recipes on the web, they don't look too hard apart from flipping them (I found a tip to put them into cheesecloth to make that bit easier to manage). I have everything I need for ingredients other than milk. You can't get them in FL, and my Dad loves them because he grew up in upstate NY where they are popular. Since I was in the hospital for his 80th birthday I was going to give it a try for Fathers Day. Thanks, --Lisa |
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| Author: | TheFuzzy [ Sat Jun 11, 2016 4:22 pm ] |
| Post subject: | Re: Cheese Curds |
Lisa, I'd trust cheese making.com: http://www.cheesemaking.com/Recipe_CheeseCurds.html |
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| Author: | ldkelley [ Sun Jun 12, 2016 8:20 pm ] |
| Post subject: | Re: Cheese Curds |
Yes, that is the page I found, with the added idea from eGullet that I am going to do the milk double-boiler style with my circulator. That should make it easier to maintain the temperature. What the heck, it should be an adventure, right? --Lisa |
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| Author: | TheFuzzy [ Mon Jun 13, 2016 9:37 pm ] |
| Post subject: | Re: Cheese Curds |
Lisa, The problem I've found doing double-boiler is that it takes forever to get the milk up to temperature. |
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| Author: | ldkelley [ Tue Jun 14, 2016 10:10 am ] |
| Post subject: | Re: Cheese Curds |
Josh, Thanks for the warning, that does make sense. I haven't made anything that mozzarella, so this should be interesting. --Lisa |
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| Author: | Cubangirl [ Tue Jun 14, 2016 4:37 pm ] |
| Post subject: | Re: Cheese Curds |
Lisa do you have an Instant Pot? I was thinking that since you can make yogurt and ricotta in it, this would not be a stretch. |
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| Author: | ldkelley [ Wed Jun 15, 2016 10:29 am ] |
| Post subject: | Re: Cheese Curds |
No, I have a regular electric pressure cooker.
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| Author: | ldkelley [ Sun Jun 19, 2016 7:14 am ] |
| Post subject: | Re: Cheese Curds |
Reporting back: not bad. I would make adjustments to what I did if I do it again. The recipe has a lot of play in it ("cook 30 to 60 mins depending on how dry you like your curds" and "press for 1 to 3 hours"). I cooked for 45 mins and pressed for 2 hours and my curds are not nearly dry/hard enough. I took note of Josh's comment about the double boiler taking a long time to get up to temp so I devised my own hybrid cooking process. I boiled some water in my stockpot and dumped in a cooler (thereby both heating the cooler and sterilizing my pot), and then used the pot to bring the milk up to temp on the stove. While that was happening I got the water in the cooler to about to about where I wanted it (96 degrees) with additions of cool tap water). Once the milk was ready, I put the stock pot in the cooler and used the Nomiku to hold the temperature at 96 for the 2 hours for the scalding and culturing process. I moved it back to the stove when it I was ready to cook the curd and raise the temperature. All in all, it was a good experience for my first real cheesemaking experience. I have made mozz and mascrapone, but nothing like this. It was fun. I hope Dad likes it, but the curd is pretty soft and more like a queso fresco that a true northern style cheese curd. And, no squeak! I will probably try again. I also dropped my Thermopen in the cooler. <sigh> If any one sees the next sale, let me know, please. --Lisa |
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| Author: | TheFuzzy [ Sun Jun 19, 2016 10:13 am ] |
| Post subject: | Re: Cheese Curds |
Lisa, Sounds pretty good for a first experience. My first experience involved making cheese from expensive organic raw milk, and the faulty recipe I used (from Saveur) resulted in only 2/3 lbs cheese from 2 gal of milk (for $18). The cheese was delicious, but ... For the curds you have, I might suggest air-drying them, then doing the full three-layer batter, if you're going to fry them. |
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| Author: | ldkelley [ Sun Jun 19, 2016 1:20 pm ] |
| Post subject: | Re: Cheese Curds |
They have already been delivered and dad intends on sharing them with his buddies over beer. I will pass along your comments regarding frying tonight at dinner in case he wants to try that but I rather doubt he will. He was pretty tickled to get them because he hasn't had them since the last time his sister visited four years ago. It was a fun present. (And the Dolphins Tickets went over pretty well, too.) --Lisa |
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