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Cooking the Curds

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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Page Last Modified: Sun, Mar 7, 2004 1:09 PM