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Draining Board?
Posted: 27 July 2008 11:49 AM   [ Ignore ]
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I’ve noticed in several recipes, such as leichester, it calls for placing the curd on a draining board.  What exactly would this be?  Just a regular cutting board, or would it need to have a way to drain, such as the holes in a colander, as the name implies?  If it’s an specialty item for cheesemaking, where can it be purchased?

Thanks for your help.

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Posted: 27 July 2008 11:56 AM   [ Ignore ]   [ # 1 ]
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I find bamboo mats work great if u dont have regular cheese mats, I would soak the bamboo mats in brine to inhibit growth.

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Posted: 27 July 2008 11:58 AM   [ Ignore ]   [ # 2 ]
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Thanks for the speedy reply!  Where do you find bamboo mats?

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Posted: 27 July 2008 01:16 PM   [ Ignore ]   [ # 3 ]
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major grocery stores or asian markets, used as place mats.

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Posted: 27 July 2008 04:53 PM   [ Ignore ]   [ # 4 ]
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If you’re talking about drying a finished wheel in preparation for waxing, a mat would be good.  If, on the other hand, you are talking about cheddaring, as in Leicester, then a countertop works quite well.  You will need a lot of space to spread out the slices, and it gets major puddles produced as the whey separates.

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Posted: 27 July 2008 07:34 PM   [ Ignore ]   [ # 5 ]
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Yes, I am talking about the cheddaring process.  So just a regular Corian or plastic cutting board, and mop up the puddles, is what you’re suggesting?

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Posted: 27 July 2008 08:00 PM   [ Ignore ]   [ # 6 ]
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Funny you would ask that question. The first time I made cheddar I was deep into making it and reading the recipe saying to myself “what the ^%$^&(* is a ‘draining board’”?
Anyway I used a cutting board inside a cookie sheet to catch the mess. Worked fine.

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Posted: 28 July 2008 12:59 AM   [ Ignore ]   [ # 7 ]
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what the ^%$^&(* is a ‘draining board’”?

its a slightly angled surface attached to a washing up sink for draining dishes on.  Very useful for draining cheese on (not bad for dishes either)

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Posted: 30 July 2008 09:56 AM   [ Ignore ]   [ # 8 ]
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Well, duh!  Thanks for clearing that up for me.  Sometimes the obvious escapes me.  I didn’t think the bamboo mat was the answer, but couldn’t come up with one on my own.

Thanks again!

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Posted: 30 July 2008 11:02 AM   [ Ignore ]   [ # 9 ]
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JRing - 30 July 2008 02:56 PM

Well, duh!  Thanks for clearing that up for me.  Sometimes the obvious escapes me.  I didn’t think the bamboo mat was the answer, but couldn’t come up with one on my own.

Thanks again!

Well you weren’t the only one…..

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Posted: 30 July 2008 11:03 AM   [ Ignore ]   [ # 10 ]
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Woodcat - 28 July 2008 05:59 AM

what the ^%$^&(* is a ‘draining board’”?

its a slightly angled surface attached to a washing up sink for draining dishes on.  Very useful for draining cheese on (not bad for dishes either)

what’s a washing up sink?

(just kidding)

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Posted: 30 July 2008 01:31 PM   [ Ignore ]   [ # 11 ]
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LOL !!!!

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Posted: 01 August 2008 10:39 AM   [ Ignore ]   [ # 12 ]
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I may have to look for a couple of bamboo mats.  I have been using plastic mats.  I like the idea of the tilted sink drainer thingie as well.

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Posted: 04 August 2008 06:53 PM   [ Ignore ]   [ # 13 ]
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I made the Leichester on Saturday.  It was fairly easy, after I figured out the draining board issue.  LOL It’s drying now, and will wax probably tomorrow.  Can’t wait to try it!

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Posted: 04 August 2008 08:13 PM   [ Ignore ]   [ # 14 ]
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Yeah, I made a Leicester a few weeks ago.  Initially the cheddaring process seems a little daunting.  But once you get into it, its pretty easy - just takes a bit of time.  I like working the curd that way, and it made a really nice wheel.  But the long age is a bit of a test of one’s patience.  Have you tried a washed curd yet?  Like Gouda or Colby?

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Posted: 04 August 2008 08:22 PM   [ Ignore ]   [ # 15 ]
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Yes, I’ve made several goudas and a couple of colbys.  The first colby was a little dry, but I used less starter the next time and it was better.  Right now I’m making a lot of manchego.  I think there’s 12 pounds of it in the cheese fridge.  I waxed some of it.  My husband really likes the texture and flavor, and it’s SO easy to make. 

I just opened a jar of feta that I had in brine yesterday, and it’s a little salty.  Need to adjust that brine next time.  But it has a great flavor otherwise.

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