Yeah, that's how I cook my curds when I make hard cheeses, also. I use an egg beater to stir curds while heating them up until they're the right size and consis

Yeah, that's how I cook my curds when I make hard cheeses, also. I use an egg beater to stir curds while heating them up until they're the right size and consistency. Normally you're supposed to take some curds in your hand and squeeze them to test the consistency, but I don't want to stick my hands in the curds because it's a pain sanitizing them before and after (the hands, not the curds, haha). So I just pay attention to the way the curds feel as they hit the tines of the egg beater. When they're ready, they feel ready. Human touch is such an underrated sense! The intuitive, sub-liminal information you get from it is unbelievable. Edit: this article shows the process of cooking curds: https://cheesemaking.com/collections/recipes/products/alpine-washed-rind-cheese-making-recipe https://cheesemaking.com/collections/recipes/products/alpine... See step 4 "Cook curd" and look at the two pictures in the list for the traditional testing method.