I think the less whey is in the milk during the cheese making process, the stickier the cheese is. I am not sure about that, it's just my guess. The reason I think this is because squeezing the whey out of the curds in the cheese making process is what enables the curds to form together and "stick" into cheese, in the first place.
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I think the less whey is in the milk during the cheese making process, the stickier the cheese is. I am not sure about that, it's just my guess. The reason I think this is because squeezing the whey out of the curds in the cheese making process is what enables the curds to form together and "stick" into cheese, in the first place.