|Tom A ||
Posted 07-27-2003 at 06:48:29
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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.