How is this different from a standard whey extrusion, such as you might do for fresh mozzarella making?
I'm running somewhere tomorrow. It's going to be beautiful. I can't wait.
Sounds like I was wrong about the purpose. Here's an answer that makes more sense. I'm still figuring out how different steps affect the cheese and style. Loads of good info on that site. I've been reading through their wiki pages.
Interesting. In that vid, they seem to be getting a lot of benefit from the weight of the curd as well, plus the process is dry (while yours is wet).
I have made simple curds and cheeses for years, but never really understood what cheddaring does, and that thread seems to debunk that it does much of anything at all.
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