[Cheese] Gruyére help

[Jack Schmidling]

Nancy Krogh wrote:

> What does it mean whenever your curds do not seem to bond together?

Several things can cause this:

1.  Curds too cool at pressing
2.  Curds too dry
3.  Too much pressure too soon
4.  Not enough pressure
5.  Cheese cloth trapped in voids

> The recipe we are using is :
> Heat milk to 90 degrees.
> add culture--we have used yogurt--- also using visiby powdered culture

What is this?

js


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