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Traditional cheesemaking manual by C O'Connor

By C O'Connor

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Mix the curd from time to time to prevent pockets of whey forming and to give an even consistency. The length of time of drainage determines the dryness or firmness of the curd. Whey drainage can be accelerated by slightly pressing the cheese. 23 Figure 21. Adding starter to milk. Figure 22. Adding rennet to milk. 24 Figure 23. Removing the coagulum from the pot. Figure 24. Ladling the coagulum into muslin for whey drainage. 25 6. Add salt (the rate depending on the taste required) and mix well with the cheese curd (Figure 25).

Before adding the rennet, dilute it five to six times with clean cold water. 4. e. 25 cm cubes (Figures 41 and 42). 5. Stir the curds and whey and heat gradually to 38–40oC in about 50 min. 6. 20% lactic acid has been reached. 7. Drain off the whey (Figure 43); the curds mat together (Figure 44). 8. When a small quantity of milk (10 litres) is used the curd is left as one piece but where large quantities of milk are used the matted curd is cut into appropriate sized blocks (Figure 45). 9. Keep the cheese block or blocks (Figure 46) warm (30oC) and turn frequently until the correct texture and acidity is reached (Figure 47).

14. g. rate of acid production of the recipe and temperature of storage. Mysost Mysost cheese has its origins in Norway; it is made from whey. Mysost has a dark colour and a sweet taste. The sweet taste is due to the high sugar content of the evaporated whey and the final cheese may contain up to 40% sugar. Method 1. Use equal quantities of fresh milk and whey. 2. Heat the mixture carefully until it simmers without boiling and stir frequently. 3. Continue heating until the mixture thickens. 4. Transfer to a shallow container (3 cm deep) and as it hardens cut it into suitably sized pieces.

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