Nut Mylk Bag with Adjustable Stand - Mad Millie
In cheese making, draining is the technique to remove the whey (liquid) from the curd (solid). The proper technique for draining is very important to achieve accurate wetness content in the cheese. It is done usually by hanging the cheese in a suitable bag.
The Nut Mylk Bag with an adjustable stand is an easy to use draining bag for draining curds while making cheese and nut milks.
Once the cheese curd is found to be ready, the cheese whey must be released at the earliest. The presence of water and the bacteria in cheese curds augments faster decay and decomposition. The cheese maker must, therefore, remove most of the water (whey) from the cheese milk and make the cheese curd partially dehydrated. This makes sure of a fine quality item for consumption. There are numerous ways to separate the curd from the whey, and it is best controlled by the cheese maker. While removing whey, if the curds are cut too small, they may lose moisture quickly and your cheese may become dry and crumbly.