This recipe calls for cooking the curds -- bringing them to a higher temperature to further expel whey from the curds and create a specific consistency in the final product.
The recipe for Spanish Manchego can be found here. When you are done with this movie, just close the window.
||Heat the curds to 104°F very slowly, about 2°F every 5 minutes. Stir continuously. This should take about 40 to 45 minutes or longer.|
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