Green Cheese Maker - 24 May 2009 11:07 AM
My guess on the resting of the curd would be to let them settle prior to draining, as is common in several recipes. Have fun with your cheesemaking. BTW, for those of us who do not have the book, would you care to post that recipe in the recipe section of this site?
I agree exactly. I recognized the resting step, what confused me momentarily at the time was the book referring to it being performed in a “water bath” since to me that implies washing the curds. There is actually no water bath or curd washing in the recipe, and it should have simply said “whey” instead of “water bath” or just ended the sentence earlier. It was easy enough to figure out though, since the very next step was naturally to drain off the whey. It did make me double back though at that moment with a quick panic that I had totally missed some step to partially drain whey and add water for a light wash, but I concluded the directions were just poorly worded in addition to being incomplete.
Anyway, I posted the recipe as I personally did it, with the ingredients I used and the steps I performed. Update: I added a snapshot to the recipe of how my first wheel looked shortly after it was removed from the press.