Step 1: Curdling

share this article

Curdling is the separation of the liquids (whey) from the solids (curds) by addition of the fermenting agent. All cheeses undergo this initial step.

There are 2 ways to curdle cheese:

Lactic Curdling

Lactic curdling

Lactic ferments are added to form small grains of curd.

Simulated Curdling

Simulated curdling

An enzyme is added to form large solid mass of curd.

Stay Connected

Discover even more articles, contests, and delicious recipes for your whole family.

Send to Friend

* required field
Psst. Some required fields, er, require your attention...