Likesspace - 18 February 2009 12:22 AM

No Rich! You don’t get it!
BECAUSE I recognize him as a nutcase, that makes me NOT a nutcase (at least that’s what I tell myself.) LOL

I’ve watched some videos of professionals making parmesan and they have a procedure where they take a LARGE cheese cloth and work it under the whey and under the curd, while it’s still in the vat. This is done by moving the cheese cloth in a back and forth motion while lifting at the same time.
Dave

I believe there is a waiting period after the cooking. This allows the curds to settle and mat together making a large piece. Then they also have a thin bar which is wrapped in the cloth to form a hard edge to the cloth. The edge nearest to the operator is held in their teeth, then the hands are used, left and right, to push the bar down below the curds capturing the whole mass in one go.
Sounds easy in a big cauldron, not easy in a pot.

PS. I did leave a URL for Danlac on another post which got buried. It has Ph etc <http://www.danlac.com/read/news> pages of the sort you’re looking for.

flexible bar to curve around the pot as it scoops up the curds, have vids on this, a few artisan companies use this method.

another suggestion, u take out all curds inside the cheese cloth, then return it to hot whey , loosen the curds, then twist the cheese cloth under the whey as much as u could, then push down with full force, then take the mass out to the press and u will be fine.

as flexible bar will be a bit hard in pot without loosing curds

http://www.danlac.com/read/news in this site go to swiss cheese

they mentioned curd washing with water, and i have never heard of this before !!! anyone?

I think I’m going to leave this curd bagging to you folks for a while.  I’m afraid my lack of coordination may come to the fore.  You know, there seem to be no end to the variety of techniques in making cheese.  My but people are creative!

Thats why their are so many types of cheese, all the dif techniques people use