Just started making cheese this year and had trouble keeping curds whole while stirring. I read about using a wooden spoon instead of metal. Has anyone tried it? Curious if others have tips for gentle stirring or favorite tools that helped early on? thanks everyone!
Metal or wooden spoon?
- Thread starter f00zie
- Start date
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- Feb 21, 2025
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- 147
I had the same issue when I first started! A wooden spoon definitely helps since it’s gentler on the curds, but what made the biggest difference for me was switching to a flat spatula and stirring in slow, lifting motions instead of circles. It keeps the curds intact and still moves them around enough.
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