The curds and whey can now be transferred to a colander or cheese mold to form into a consolidated curd mass. The whey is allowed to run off and may be collected for other uses. This whey is sweet enough to make into Ricotta since the acid has not been fully produced yet. ...
The effect of fat content in cheese curds on their rheological properties was examined using dynamic shear measurements. Surplus fat addition to milk samples caused two distinct types of changes in the temperature dependence of the viscoelastic moduli of resultant curds. The first was a significant ...
aOutside Canada, poutine is found in northern border regions of the United States such as New England and the Upper Midwest. These regions offer further variations of the basic dish. Cheeses other than fresh curds are commonly used (most commonly mozzarella cheese), along with beef, brown or...
Spin the curds: A relatively brief process of manipulating the curds under high heat, either in the microwave or in heated whey, "spinning" them until they're shiny, smooth, and ready to be formed into balls. Resting the cheese: We'll let the cheese relax in room-temperature whey for ...