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Draining the Curds

After the curds are cooked, drain them in a colander.

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

After the curds reach the target temperature of 104°F, let them rest for 5 minutes. Then, drain off the whey and drain the curds in a steel colander for 5 minutes.

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Page Last Modified: Sun, Mar 7, 2004 1:10 PM