[Cheese] swiss help

[Nancy Krogh]

actually it is not gruyere help it is swiss help.
thanks
----- Original Message ----- 
From: "Nancy Krogh" <kroghn at clark.lib.wv.us>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Tuesday, July 11, 2006 3:19 PM
Subject: Re: [Cheese] Gruyére help


> 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
>
>
>>
>
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