Kitchen laboratory: Proteins and Cheese making

Step 10 Adding salt to the curds

The next step is to salt the curds. A typical cheese contains from 0.5 to 2% of salt, so I decided to add 1% of salt, this means 3 g of salt (if you want, you can add more or less salt)

Add the salt to the curds and stir gentle to distribute the salt among the curds.

Then, we are going to past the curds to the colander which also is going to serve as mold in this case. Cover the colander with the gauze and pass the curds to the colander using the spoon. Be sure to have a recipient under the colander to receive the whey.