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Country Discussion Topics
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No curds
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Rick    Posted 07-26-2003 at 14:43:53       [Reply]  [Send Email]
My cheese will not curd. I add the rennent and it stays liquidy. What am I doing wrong?


Tom A    Posted 07-27-2003 at 06:48:29       [Reply]  [No Email]
Sometimes it is old or improperly stored rennet (might not have happened at your place, either, but at the store you got it from).

Sometimes it takes a lot longer to curd than any of the recipes say...differences in milk, temperature (thermometers differ) all affect it. I've found our goat milk usually takes quite a bit longer to deverlop curds in the soft cheeses than the recipes say.

You can try adding *slightly* more rennet on your next batch and see what happens. Do it a little at a time, though, cuz too much will make the cheese "chewy." Cheesemaking is all about expeimentation, and taking good notes because the recipes are really just a guide for "average" conditions and milk.

tom


Rick    Posted 07-27-2003 at 11:54:47       [Reply]  [Send Email]
I use store bought milk. Is this OK? After you add the culture to the milk and wait. Should the lumps that form in the milk fall apart when you stir in the rennet? How do you know if the milk is rotten/soured enough? I let it sit over night and still no curds. After I put in the rennet and wait an hour or two it is still watery. I've tried animal rennet, vegtable rennet and junket rennet tablets. I seams like one of them would have been good.

Thanks a bunch
Rick


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