Description
Separating the curds and whey is essential in the cheesemaking process – use a Stainless Steel Perforated Spoon to turn, drain and hoop curds.
This spoon is stainless steel which is easier to keep clean, and it won’t tear the curd. The small perforations ensure you retain the maximum about of curd as you drain off the whey, and the handle is long enough the easily reach the base of the pot.
Stainless steel, unit length 32.5 cm
If you are purchasing a Stainless Steel Perforated Curd Spoon, you may also require a Stainless Steel Curd Cutting Knife
