What is an appropriate humidity for separating curds and whey?
Does anyone have guidelines for an appropriate humidity for separating curds and whey to make cheese (I'm doing it from kefir)? Specific temperatures are available, but sources I've seen just throw in "and humidity can affect the outcome too" without giving anything concrete.
I'm not sure if wetter is better, dryer is better, or, more likely, if there is a specific range.
Best Answer
86 degrees Fahrenheit (with citric acid added before the heating process, if you want mozzarella/ricotta curds) or a culture added after this point (if using a culture give it 1 hour to start reacting and forming acids) rennet will need to be added in both cases. The temperature should be held at 72-77 degrees during the separation process. Humidity will not really have any effect on your cheese or kefir during the separation process.
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How do you separate whey from curds?
How to Make Curds and WheyIs cheese made from curds or whey?
Curds result when something acidic is added to milk, causing the proteins in the milk to come together and form the solid masses that we want to turn into cheese. Whey is the liquid that is left over when curds form.How It's Made: Cheese Curds at Hansen's Dairy
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Answer 2
Humidity is not important in separating curds and whey, but you should make sure your house is not cold during the process.
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