Adding acid to a dairy-based sauce can also cause curdling. The oil in cheese may also separate when it's melted, causing the sauce to appear broken instead of smooth. The proteins and water in the cheese will separate if exposed to high temperatures. The cheese itself may be the cause, assuming it's also made from dairy. The general rule for soft cheese yield is 1 gallon of milk makes about 2 pounds of cheese. A good curd break is when the curd has slightly pulled away from the sides of your cheese pot and there are little pools of whey sitting atop the curd. Try letting the curds set for a little while longer next time. Looking for an answer to the question: How do you make cheese not curdle? On this page, we have gathered for you the most accurate and comprehensive information that will fully answer the question: How do you make cheese not curdle?
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