Re: [Cheese] Gruyére help

[Nancy Krogh]

hello, we have just been making swiss foe a couple of weeks now and have a 
few problems.
What does it mean whenever your curds do not seem to bond together?
The recipe we are using is :
Heat milk to 90 degrees.
add culture--we have used yogurt--- also using visiby powdered culture for 
emmental cheese.
wait 10-15 min add rennet( powder dissolved in water ) sir well and then top 
stir for a couple of minutes. Let sit for 30 min or until a clean break is 
obtained.
Cut curd and forework for 30 minutes.
Heat to 120 degrees over 30 miinutes , stirring frequently. Then maintain 
120 for another 30 minutes stirring often..
let curd settle for 5 minutes and remove some of the whey scoop curds into 
molds until they are full and press for 15 minutes, flip cheese and press 
for 1 hour, leave in mold overnite and then remove cheese from mold.
----- Original Message ----- 
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Wednesday, June 21, 2006 11:40 PM
Subject: Re: [Cheese] Gruyére help


>