• About
  • Contact Me

Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

  • Home
  • Blog
  • Cheese eBook
  • Podcast
  • Videos
  • Cheese Making Kits
  • Courses
  • Support Me!
  • Live!
You are here: Home / Hardware / Making Your Own Curd Cutter

Making Your Own Curd Cutter

26/02/2013 By Gavin Webber 16 Comments

My cheese pal, David, who lives in Manitoba, Canada has kindly offered to share the instructions on how to make the cheese curd cutter that he made me.

It was his way of saying thank you for all the cheese making video tutorial that I have made over the last few years.  What a nice bloke!

Anyway, here are his instructions, to which I have added metric measurements.

Making Your Own Curd Cutter

making your own curd cutter
Maple curd cutter made by David Dawson
Curd Cutter made for a 8 litre (2 gallon) pot.

David’s note:  I have made 3 harps, one stainless steel and two from wood.  The best one is shown here I will describe how I made this one.

The height of the curd cutter is the depth of your cheese making pot PLUS about 4 inches (100 mm).  The width of the harp is half of the diameter of your cheese making pot.  So, if your pot is 10 inches (254 mm) deep and 10 inches across, your harp wants to be 14 inches (355 mm) high and 5 inches (127 mm) wide.

Use a hard close-grained wood such as maple.  Cut two pieces approx 5/8 inch (16 mm) wide x 3/16 (5 mm) thick x your desired total height.  Mark off the max depth of your pot.  Draw a centre line down the length of that part of the wood that will be in the pot.

Drill a 3/16 (5 mm)hole at the end but leaving enough wood at the end so as not to be too weak and to hold a 3/16 dowel.  Then mark off every ½ inch (13 mm) to about 1 inch (25.4 mm) above your curd depth.  Drill 1/16 (1.5 mm) holes at every mark.  Drill one hole in the middle at 3/16 (5 mm) for a second re-enforcing dowel. See photo.

Cut 2 pieces for the handles 25mm x 16mm (1 inch x 5/8 x the half the diameter of your pot MINUS  3/8 inch) 10mm.  Cut two pieces of 5mm (3/16 inch) dowel x half the diameter of your pot.

Mix up some 2-part epoxy glue and glue the wooden parts together.  Use a clamp or an elastic band to hold the handle end in place while the glue sets.

Lay it on wax paper on a flat surface and make sure the long side pieces are parallel.  When the glue has dried, some very small round-headed screws (eg ½ inch x 1/16) into the handle pieces will give added strength.

Pre-drill the screw holes to avoid splitting the wood. You can just see these screws on the bottom of the photo.

Thoroughly sand everything down and while doing it round off the end and all the corners.  Pay particular attention to the long pieces that will be in the curd as these will in effect be cutting as well.

Now thread nylon fishing line back and forth through the holes.  Tie off at the bottom and, working from
bottom to top, pull tight and finally tie off at the top.  Use fisherman’s non-slip knots.

Mix a quantity of 2-part epoxy glue and thin it down with a little methyl hydrate (alcohol) and brush it all over.  If you can get the glue to fill the holes where the nylon line goes through, that is good because it will prevent pieces of curd getting stuck in there.  When it is dry, very lightly sand down the
wood with very fine sandpaper (eg 400 grit) – be careful not to sand the nylon – and give it a second coat.  The glue will seal the knots in the nylon and help to prevent them coming undone.

Note:  2-part epoxy is usually considered ‘food safe’ though no guarantees are implied here with your brand of epoxy.

Gavin’s note:  David does not take orders, which is why he gave me permission to post these instructions so that you can make your own curd cutter.

I have used this curd cutter many times now, and David even sent me on for my 14 litre pot, which is a little larger.  To clean it before and after use, I wash it with a weak bleach solution (1 capful to 1 litre of water) then rinse again with clean water afterwards.

It is a great tool, worthy of construction and use by the home cheese maker.

Best of luck with your construction project.

Will this article help someone you know? If so help them out by sharing now!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Hardware Tagged With: Curd Cutter, Technique

← Stilton Testimonial Cut Curd Size →

About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Frans Bolder says

    24/02/2018 at 02:31

    I am glad I found this website. Nice ideas
    I made a curd cutter (version 1) using stainless steel welding rod and tied jewelry strand (s/s covered with nylon, 0.6 mm) around it. It needs improvement for the welding rod bends too easily and the strands get slack. I also found that the curd in the pot turns with the cutter. How to stop that?

    Reply
    • Gavin Webber says

      25/02/2018 at 14:08

      Hi Frans, I just push through the curd if it starts to rotate.

      Reply
    • AmyCarter says

      07/06/2019 at 09:07

      This whole thing would be so much better with a video to show WTH you are talking about & how to use this as well as how to make it.

      Reply
  2. Andy William says

    16/12/2017 at 23:41

    Interesting stuff Andy. Both the EFSA and consequently the UK FSA are still repeating their 2015 conclusions but with a commitment to do another round of research starting 2018. Do you have any link to the WHO classification? I can’t see it in either the IARC’s groups 2A or 2B.

    Thanks

    Andy
    (UK)

    Reply
  3. Andrew Singleton says

    12/11/2017 at 02:06

    Gavin,
    Recent information from the WHO – bisphenol a ( BPA)based epoxy resins are now classified as potential human carcinogens so definitely do not use these and in my professional opinion as a senior health professional is to avoid the use of any epoxy resin as the fat content in the cheese curds will leach out the potentially carcinogenic compounds – PVA based material or even food grade polythene hot melt glue sticks are a better choice. ( Though Stainless Steel is probably the best choice but expensive and difficult to fabricate for many.)
    On a personal level, I have found your upload utube videos very instructive and fascinating to watch, keep up the good work – so far I have made, Ricotta, mozzarella, Cheddar, Double Gloucester, Edam, Gouda, Cotswold, Sage Derby, and even accidentally made a cross between Cheddar and Edam that I call Cheedam – all I have to do now is replicate it!

    Best regards
    Andy
    ( UK)

    Reply
  4. Ib Hasseriis says

    21/06/2017 at 05:39

    Thank you guys. I have thought of stainless steel, piano wire and bla.bla. Sometimes the solution is more simple. 🙂

    Regards Ib Hasseriis Denmark

    Reply
  5. Murray Grainger says

    02/06/2016 at 15:28

    Been thinking about making one for a while but was unsure where I would procure appropriate timber. Looking at my firewood pile today I decided that I probably had the material to hand. Starting with a free piece of scrap wood destined for the fireplace (see pic). Using only a bench saw, electric drill, sandpaper and screws from the drawer my cheese making wife was presented with her totally free cheese-harp (see pic), a couple of hours later. Since we have PV, even the electricity was free!
    Pictures here: https://goo.gl/photos/Lk4Tn98CUCicfBT67

    Reply
    • Gavin Webber says

      02/06/2016 at 21:11

      Hey Murray, that looks brilliant. Well done mate!

      Reply
  6. Larry Mann says

    10/02/2016 at 10:30

    New to cheese making and this will be very helpful! I looked for a commercial model of this and was amazed at the prices they want for such a simple tool. Thanks to you both.

    Reply
  7. Brian says

    17/08/2014 at 10:03

    I am actually surprised it uses fishing line. I was actually expecting guitar string.

    Reply
  8. Anonymous says

    30/09/2013 at 17:19

    My husband made the cutter for me, now the problem is how to use it correctly. When I insert it into the pot of coagulated milk and start to turn it the whole pot of gel milk moves. To push it around I feel like I'm tearing the curds. Am I missing some detail???

    Reply
  9. serendipity2000 says

    01/03/2013 at 05:25

    Thanks David will do. I like the stainless idea and have a friend who works with ss who might be able to make me a small frame. A trade for some cheese might just do the job!

    Reply
  10. serendipity2000 says

    28/02/2013 at 22:28

    Hi David and Gavin. Firstly, thanks David for sharing your brilliant idea and I think this is simple enough for me to make on my own!

    Just have a question about the epoxy and sterilisation before and in-between cuttings. I usually sterilise all my cheese making equipment in a tub of milton solution and wonder if this will effect the epoxy coating.

    Reply
    • Anonymous says

      01/03/2013 at 01:38

      I very much doubt if Milton will affect the epoxy as it is pretty tough stuff once it is cured. You can always do a test on a scrap piece of wood before committing your hard work to the Milton. I clean mine with an old toothbrush after use to get all the curd off the frame and fishing line. Actually the one I made for myself is stainless steel + fishing line so I can put it in boiling water before use, but Gavin's wooden ones are better in some respects.

      If you make one please send a photo to Gavin so we can all see it.

      David

      Reply
  11. Michael says

    26/02/2013 at 12:12

    Nice piece of work.

    If you don't like the idea of using epoxy glue, PVA glue would work as well and is also considered safe.

    For the first sanding I would sand all the pieces before assembly as it would be much easier.

    I would also insert the screws before the glue has set to hold everything in place while it sets.

    Cheers

    Reply
    • Anonymous says

      26/02/2013 at 16:44

      It is nice to see my instructions and photo in print on Gavin's blog site. As I said to Gavin, I never made any plans or kept any notes when I made it as I just used the dimensions that seemed appropriate at the time and the figures he has quoted are my best guesses of what I probably did. And I can't measure it as the harp is in Australia with Gavin and I am in Canada.

      Commenting on Michael's points above, in my experience PVA glue when used as a varnish will be too brittle and will sit on the surface rather than soak in. This will make it very likely to chip off. Also PVA is not usually waterproof.

      Of course everything must be sanded before varnishing AND between coats. Whatever varnish you use the first coat will raise the wood fibres and make the surface rough, so sanding between coats will give that nice smooth surface that won't harbour bacteria.

      As for putting the screws in before the glue has set, that is not a bad idea Michael, but working with epoxy that is rapidly setting I found it easier to make sure everything was straight and true in preference to fiddling around with tiny little screws and sticky epoxy. Obviously you would pre-drill the screw holes in both parts.

      If anyone makes one, please send Gavin a photo.

      David

      Reply

Leave a comment for the Cheese Maker! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Follow Us via Social

FacebooktwitterpinterestrssyoutubeinstagramFacebooktwitterpinterestrssyoutubeinstagram

Cheese Making Kits

Cheeseman.tv Merchandise

Cheeseman.tv Merchandise
Cool Cheesy T-shirts, sweatshirts, mugs, stickers, and more
0:00
54:12
  • LGC097 - Interview with Tutu Saad Artisan Cheesemaker Bangladesh
Subscribe on Apple Podcasts

Archives

Tags

Aging Blue Brine Caerphilly Camembert Cheese Cave Cheese Press Colby Cream Cheese Curd Cutter Curds Drunken Cow eBook Emmentaler Equipment Farmhouse Cheddar Feta Gavin Halloumi Jarlsberg Kits Monterey Jack Mould Ripened Cheese Moulds Mozzarella Parmesan Parmigiano Reggiano Podcast Queso Fresco Raw Milk Rennet Ricotta Romano Romano Pepato Salt Sanitisation Starter Cultures Stilton Storage Technique Tzafatit Video Tutorial Waxing Whey Ricotta Workshops

Subscribe to Cheese Podcast

Apple PodcastsGoogle PodcastsAndroidby EmailRSS

Subscribe to Cheeseman.TV

Podcast Reviews

  • Love it. Keep it up!
    February 12, 2022 by Corknip from Denmark

    Excellent podcast. Started the home making adventure last month and have been catching up on all the past episodes and YouTube videos. it is a gold mine of shared knowledge. Thank you!

  • So funny!!!!
    June 15, 2020 by purple quaqamale from United States

    Little green cheese is so funny

  • Great podcasts
    June 14, 2020 by Chrissy Curd Nurd from Australia

    I’ve just started cheese making at home,Gavin ‘s podcasts are so informative. I also watch his you tube tutorials. Thanks for your great work!!

  • An excellent guide to artisan cheese!
    January 14, 2020 by N.K.13 from Australia

    I recently became aware of Gavin’s lovely YouTube channel and podcast and it’s been incredible. His competence and comprehensive explanations leave you craving more. Much like a good cheese! Cheers Gavin!

  • Perfect for Cheesemakers of all levels!
    December 3, 2018 by Viki Leeasa from Thailand

    I love that this podcast does not just have helpful tips and tricks on cheese making, but also stories and news from the cheese world, as well as nice little anecdotes from the host. A big fan from Thailand!

  • If you think you want to make cheese, listen to this!
    November 30, 2018 by paulsaw from United States

    Gavin Webber’s Little Green Cheese is By Far the best podcast I have ever heard! A truly informative and quality production!

  • Great program
    October 9, 2018 by p37dg9q14 from United States

    Very informative and enjoyable podcast. I started at episode 1 and currently listening to 25. I’ll be giving cheesemaking a go in the next week. Mike J from Oceanside CA

  • Great podcast
    September 13, 2018 by nicole_elias from Australia

    I have a long commute to and from work and have worked my way through the back catalogue of these podcasts. Enjoyed every one of them and hope for many more to come. Thanks Gavin! Keep up the great work. Cheers, Nicole

  • Excellent!
    September 3, 2018 by emeldridge from United States

    Looking to take up cheesemaking sometime soon and this channel has provided all the information necessary to get started!

  • Great Resource!
    August 28, 2018 by olivestones from United States

    I have been learning to make cheese for the past year. Gavin's podcast and video series has been a tremendous resource for me. His love for the cheese-making craft is evident in the amount of research he will perform in order to answer a listener's cheese question. All thumbs up for the amount of time and energy he puts into his quality podcast! ...And he cracks me up with his attempts at pronunciation!

Little Green Workshops

Copyright © 2023 · Gavin Webber