Cutting technique
Posted: 12 June 2015 01:23 PM   [ Ignore ]
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I’ve been working on a curd knife that would do both horizontal and vertical cuts in the same operation.  I’ve got the design worked out, and its at the machine shop now.  But just for kicks, I thought I’d try doing the horizontal cut before the vertical.  I was thinking I might get a better, more uniform cut.  Once the vertical cut is made, there is a lot of sloshing around doing the horizontal.  So, I ran my one directional knife around once, then did the vertical cuts.  The result was amazing.  The difference in uniformity was quite noticeable, and the curd held up better during stirring.

BTW, I’ll post some pics when the new knife is finished.

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Posted: 13 June 2015 08:44 AM   [ Ignore ]   [ # 1 ]
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Looking forward to the pictures!

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- Herman -

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Posted: 25 June 2015 10:59 AM   [ Ignore ]   [ # 2 ]
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Yup, good luck on that smile

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The Cheese Hole

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Posted: 09 July 2015 06:01 AM   [ Ignore ]   [ # 3 ]
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waitng the pic

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Posted: 09 July 2015 08:10 AM   [ Ignore ]   [ # 4 ]
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Well his camera died so maybe he has not replaced it smile

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The Cheese Hole

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Posted: 09 July 2015 10:36 AM   [ Ignore ]   [ # 5 ]
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No, it’s not that.  I still haven’t received the prototype from the fabricators.  Since it’s a fairly small job for them, it gets put off so they can do the big stuff.  I haven’t forgotten.

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Posted: 17 July 2015 02:36 PM   [ Ignore ]   [ # 6 ]
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OK, the long awaited, astonishingly simple, and maybe patentable curd knife is now ready.  I got them (one 1/2” and one 3/4”) today and spent some time stringing the 3/4’ model.

It is used by putting it into the pot just after the rennet is added and stirred in.  Once the curd reaches the clean break stage, the knife is rotated 1/2 turn, then pulled up and out of the curd mass.  Of course there will be some curd that is not cut - along the wall of the pot and directly against the floor of the pot - but I’m estimating that 98% of it will be perfectly cut to dimension.

I’ll be trying it out for the first time on Tuesday, and I’ll give y’all a further report.

 

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Posted: 21 July 2015 12:32 PM   [ Ignore ]   [ # 7 ]
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So I made Havarti this morning, and it requires a 1/2” cut.  Overall I was quite pleased with the results.  Generally it was a smooth even cut.  A couple things to consider:  First, with a really solid curd set, spinning the cutter rotates the entire mass.  I used a series of quick micro turns to get it done.  Then, when pulling the cutter up to do the vertical cuts, again, the curd mass wants to rise with it.  I used a very slow pull to allow the curd to slice itself through the cutter.  The very top of the mass, however, wanted to just lay on the filament.  I had to giggle it up and down a bit for it to fall.

So, I’m happy with it, but I have to perfect the technique.

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Posted: 28 August 2015 06:56 AM   [ Ignore ]   [ # 8 ]
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So, I’ve been using the new cutters (1/2” and 3/4”) for a month now, which means about 10 batches, and they are working out very well.  I have found that a rapid upward pull works far better than the slow drawing I did initially.  Not only is the curd cut more consistent, but the cutting process which used to take a couple minutes, now takes about 15 seconds.  I highly recommend that serious cheese makers go with this tool.  It will have to be custom made to fit the pot you use, and, frankly, it’s a bit pricey unless you are going to use it a lot.  But for me, it’s definitely worth it.

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Posted: 28 August 2015 09:03 AM   [ Ignore ]   [ # 9 ]
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Glad it worked out for you!
Need to take stock on the cultures I have and see about doing a Christmas cheese. Time wise gonna have to go with Brie smile

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Posted: 28 August 2015 10:51 AM   [ Ignore ]   [ # 10 ]
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I’m going to challenge you to expand your horizons.  How about doing a Gouda or a Colby?  You’ve got time!

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Posted: 28 August 2015 10:52 AM   [ Ignore ]   [ # 11 ]
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Been a long time since I did a Gouda lol
See what cultures I have, will look into it. I do Love Gouda smile

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Posted: 28 August 2015 11:45 AM   [ Ignore ]   [ # 12 ]
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If you do end up doing a Gouda, use Dave’s recipe.  It turns out beautifully every time.

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Posted: 28 August 2015 11:51 AM   [ Ignore ]   [ # 13 ]
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Daves ?

Looked at my stock, Do have Choozit LYO100 for Gouda smile

Also have;

\MD88
PCC2
LYO50
Roqueforti


Their all Old :(

Daves ?
http://www.rickandlynne.com/rick/go/forums/viewthread/918/

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Posted: 28 August 2015 12:40 PM   [ Ignore ]   [ # 14 ]
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Yep, that’s the one.  I don’t use any coloring, but otherwise that’s the recipe I go by.

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