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Home Brew Forums > Food and Beverage > Cheese Making Forum > Cream Cheese tastes sour
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Old 10-31-2011, 01:22 AM   #1
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Default Cream Cheese tastes sour

As a first attempt at making cheese, I decided to try and make cream cheese from 1 gallon of whole, vitamin D milk, a mesophilic direct set Mad Millie starter (1/8 tsp), and 2 TBS diluted rennet.


I went with the maximum amount of time (18 hours rest and 8 hours hanging in hopes of a firmer, dryer cheese). However the result was a consistency similar to firm yogurt and distinct sour taste. All utensils, containers, etc were cleaned and sterilized (boiling water) before use and a digital thermometer was used while heating the milk to 90 degrees before the initial culture was added.

Would someone be able to give me some tips on what I may have done wrong? Many thanks!

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Old 11-02-2011, 04:29 AM   #2
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The sour note is probably coming from the really long rest (ripening) time. The same thing can happen if you use too much culture.

For a drier cheese, I would ripen a little less and hang a little longer.

These guys recommend scraping off cheese every few hours for a drier cheese as well.


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