Chef at 17:54, 17 December 2012

2012-12-17T17:54:22Z

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{{#seo:
|title=How do you cut the curds - an explanation of this cheesemaking method
|titlemode=replace
|keywords=#cutthecurds #curds #cheese #curd #cookingmethods
|hashtagrev=12032020
|description=An illustrated description of cutting curds (cheesemaking)
}}


[[Image:Cutting the curds.jpg|thumb|300px|right|Cutting the curds|alt=Cutting the curds cheese making]]
===Cutting the curds (cheesemaking)===
The [[curds]] can be cut with a commercial cutter or with a long knife. Make vertical cuts at the specified width and then repeat at 90 degrees so you have a chess-board pattern. Then make equal sized cuts at 45 degrees to cut the long square blocks into cubes.
==Cheddar cheese==
The [[curd]] is cut into 0.63 cm to 1.59 cm (1/4 to 5/8 inch) cubes. A smaller cube size means the [[cheese]] will be lower moisture whereas a larger cube size will result in a high moisture cheese.

It is important that cutting time is minimised and that the cuts be clean.

[[Image:Salting the curds.jpg|300px|thumb|right|Salting the cut curds|alt=salting the curds cheese making home made]]
{{CategoryLineIngredients}}
[[Category:Cooking methods]]

<code 'hashtagrev:12032020'>[[Special:Search/cutthecurds|#cutthecurds]] [[Special:Search/curds|#curds]] [[Special:Search/cheese|#cheese]] [[Special:Search/curd|#curd]] [[Special:Search/cookingmethods|#cookingmethods]]
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Cut the curds - Revision history

Chef at 17:54, 17 December 2012