[Cheese] Watery curds

[Jack Schmidling]

Erica Cooksey wrote:

> It was closer to soft rubber, it looked like very firm boiled egg whites. I
> think that the addition of cooked hot peppers after draining may have
> introduced excess moisture

Could be.

I forgot what sort of cheese this is supposed to be but adding stuff 
like that to a hard cheese is probably asking for trouble.  Doubly so at 
that stage.  I would add it just before wheyoff.

js


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