Hand-book on Cheesemaking, by George Newell, Part 1
Boring Books for Bedtime Readings to Help You Sleep
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The Importance of Airing Your Curd
Never grind curd until you have cooled it down to a temperature of 80 degrees. Above that heat, the fine texture of the curd is torn and mutilated so that it will give out white way. Incorporate the salt into the curd by thorough, although not violent mixing,. Then air your curd. This is one of the most important processes of all, and yet the one most neglected by negligent makers.
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