The size of the curd depends on the cheese being made. In general, a harder cheese requires a smaller curd and a larger curd makes for a softer cheese. The smaller curds are made up of more surface space than the larger curds, therefore drying quicker and creating a harder cheese. Regardless, the cheese maker will watch for a clear separation between the curd (the future cheese) and whey (mainly water, whey proteins, lactose, and some minerals). The whey should display a yellowish (cow milk) or greenish (goat milk) colour.
Very interesting
Thank you Vivian.
I love cheese 😋🤤 And I really liked your well-described post. I had never seen cheese being made before so with all the pictures you put in your post, it was easy to follow the making process. I knew it was a lot of work but I didn’t know it was that much work. I hope your home recipe are a little easier. 😜 I’ll surely take a look at them because… I love cheese a lot 😍 Thank you for the explanation, I learned a lot!
Audrey
Thanks for your feedback, Audrey! Check out our recipes site for homemade cheese>.