How Do You Knit Curds Together For Cheese Making?

“Hi, I’ve recently started trying my hand at cheese making, and I’m currently stuck on the step that involves knitting the curds together. They seem to be falling apart more often than not. I’m trying to make a nice, creamy cheddar, and I’m not sure if it’s the temperature, the way I’m cutting the curds, or something else. Can you explain how I can better knit the curds together so they form a cohesive cheese? Thanks! Patricia, Melbourne, Australia.”

How Do You Knit Curds Together For Cheese Making?

Alright, Patricia, let’s get to the heart of your question. Knitting curds together is a fundamental step in cheese making, especially if you’re aiming for that rich, creamy cheddar. There are a myriad of aspects involved in this process, including temperature control, proper curd cutting, and stirring techniques. Let’s break everything down to make it a bit easier to understand and follow.

Why Knitting Curds is Important

For anyone embarking upon the cheese-making journey, appreciating why the curds need to knit together is vital. This process impacts both texture and flavor. Proper knitting leads to a cohesive, well-structured cheese, with a pleasant mouthfeel. Essentially, knitting ensures the curds bond together to form a smooth, uniform cheese.

Factors Influencing Curds Knitting Together

Several factors can impact how well your curds knit. Here’s a detailed look at the key elements:

• Temperature Control: The curds need to be kept at the right temperature to knit properly. For cheddar, maintain the temperature around 100°F (38°C) after cutting the curds. Too high or too low can cause issues with whey expulsion and curd fusion.
• Acidity Level: The right pH level is crucial. Aim for a pH of around 6.4 to 5.8 during the knitting process. If the acidity is off, it might affect the texture and formation of the curds.
• Curd Size and Cutting: Properly sized curds (about pea-sized) promote uniform knitting. Improper cutting techniques can result in uneven curds, hindering proper knitting.
• Stirring Techniques: Gentle, continuous stirring helps keep the curds from clumping together and promotes equal whey expulsion.
• Draining the Whey: Removing the whey efficiently helps the curds fuse together better. Too much whey can lead to a crumbly texture.
• Pressing: Proper pressing encourages the curds to knit together and expel any remaining whey. Uniform pressure is key here to avoid uneven textures.

Step-by-Step Process for Knitting Curds

1. Coagulation and Cutting:

   Once the milk is coagulated, cut the curd into even pieces. Use a long knife to cut the curd into 1/4 to 1/2 inch cubes. Be gentle to avoid breaking the curds too much. Aim for uniformity to ensure even knitting.

2. Heating and Stirring:

   Slowly heat the curds and whey to around 100°F (38°C). Stir gently but continuously to maintain even heating and prevent the curds from sticking together. This step encourages whey expulsion and curd knitting.

   “I’ve found dual stirring works best – using one hand for gentle, sweeping motions and the other to keep the curds moving around the pot evenly.” Shared by an experienced cheese maker.

3. Draining the Whey:

   Once the curds have firmed up (should bounce slightly when pressed), drain the whey. Use cheesecloth-lined colanders to catch the curds. Make sure to allow adequate drain time to remove excess whey that could interfere with knitting.

4. Cheddaring:

   This step is specific to cheddar cheese and involves stacking slabs of curds to help fuse them together. Flip and turn the slabs periodically to promote equal whey expulsion and knitting. This process might take about 1-2 hours.

5. Milling and Salting:

   Cut the cheddared curd slabs into dice-sized pieces and salt them. This stage enhances flavor and helps further whey expulsion.

6. Pressing:

   Transfer the curds to a cheese mold and press them. Start with light pressure and gradually increase it. This forces out any remaining whey and helps the curds knit tightly together, forming a solid, cohesive block of cheese.

Troubleshooting Common Problems with Curds Knitting

Patricia, sometimes even with the best intentions, things don’t go as planned. Here are a few common issues you might face and how to address them:

• Crumbly Cheese: This can be due to a variety of reasons like over-acidification, insufficient pressing, or improper curd size. Verify your temperature and pH levels at each stage and ensure curds are cut uniformly.
• Curds Not Forming Properly: If the curds are too soft or breaking apart, it might be due to beginning stages gone wrong like improper milk temp, insufficient rennet, or too much agitation. Adjust your process accordingly, particularly focusing on rennet amount and initial milk temperature.
• Off Flavors: Off flavors usually result from acidity issues or contamination. Make sure your cleaning and sanitizing protocols are thorough.

Equipment That Affects Curds Knitting

Having the right equipment can significantly impact your success. Here are a few must-haves:

• Cheese Knives: Long, thin knives are best for cutting curds. They provide precision and help maintain curd integrity.
• Stainless Steel Pots: These provide even heat distribution and are non-reactive with the milk and curds.
• Thermometer: Accurate temperature control is crucial. A good dairy thermometer can help keep everything in the right range.
• Cheesecloth: Helps drain the whey efficiently without losing any curds.
• Press: A quality cheese press ensures even, consistent pressure to aid in curd knitting.

Tips for Improved Curds Knitting

Here are some additional pointers to improve your curds knitting process:

1. Maintain Cleanliness:

   Cleanliness is paramount in cheese making. Any contamination can significantly affect curd formation and knitting. Use sanitized equipment and maintain a clean work environment.

2. Consistent Practice:

   Cheese making, like any other skill, improves with practice. Keep at it, make notes on each batch, and learn from experiments.

3. Know Your Ingredients: Understand the milk you’re using and any variations it may have (like fat content). This knowledge can help you make slight adjustments in your process.

Final Thoughts…

Patricia, tackling the art of knitting curds together can be a bit challenging at first, but it’s all about understanding the specifics and fine-tuning your technique. Do remember to keep an eye on your temperatures, cutting methods, and stirring techniques, as these factors play a major role in ensuring your curds knit together perfectly. Each step, from heating to pressing, is a contributor to that desired creamy, cohesive cheese block you’re aiming for. Happy cheese making!