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Stirring the Curds

Stirring (and cooking) the curds promotes separation of the curds from the whey.

The recipe for Spanish Manchego can be found here. When you are done with this movie, just close the window.

Stir the curds for a while with a steel whisk, gently breaking them into rice-sized pieces. Then, continue stirring with a ladle for 30 minutes.

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Page Last Modified: Sun, Mar 7, 2004 1:08 PM