BigBlue
Member
Tried to make this cheese from Fankhauser's site.
http://biology.clc.uc.edu/fankhauser/cheese/Feta.htm
I followed the directions exactly and even added 1 gram of calcium chloride to the whole milk that I used. After 18 hours it was just about as thin as milk alone, so in desperation I added some more yogurt. Now it has thickened a little and taken on that yogurt taste, but definitely not a clean break. At least this tells me that the yogurt cultures were good. I should also add that I used the other half of this rennet tablet to make blue cheese a week or so ago, so I feel like it was okay, unless opening the package and replacing this half and then in refreezing it ruined it.
I am at a complete loss as to what could have gone wrong. Has anyone had this problem before? Suggestions?
Thanks.
http://biology.clc.uc.edu/fankhauser/cheese/Feta.htm
I followed the directions exactly and even added 1 gram of calcium chloride to the whole milk that I used. After 18 hours it was just about as thin as milk alone, so in desperation I added some more yogurt. Now it has thickened a little and taken on that yogurt taste, but definitely not a clean break. At least this tells me that the yogurt cultures were good. I should also add that I used the other half of this rennet tablet to make blue cheese a week or so ago, so I feel like it was okay, unless opening the package and replacing this half and then in refreezing it ruined it.
I am at a complete loss as to what could have gone wrong. Has anyone had this problem before? Suggestions?
Thanks.