kartoffelmeister
Member
I have attempted twice now. Each time with 1 gallon of whole milk from the supermarket since that's all I can find. I looked for the stuff that was just homogenized and pasteurized not ultra pasteurized.
Attempt one was with yougurt with live active cultures as the starter I put it in per the directions for "basic hard cheese" and let it sit for 2 hours which was more than the 1 hour stated the milk was not thick at the end of 2 hours (should be a good thing I have heard) I then added the half rennet tablet and it never formed a clean break and yes the milk was at 30C or 86F. Everything was sanitized (I brew beer.. successfully). I had to dump it as I never got the clean break after a day.
Attempt two used buttermilk as per directions on different "simple hard cheese" recipe. I used 1 gallon of the same milk freshest bottle I could get. 1/4 cup buttermilk and let this one sit overnight as per the directions. In the morning it was thick (I heard this was bad and will never form a clean break). Either way I tried and warmed it to 30C and added the .5 rennet tablet. No clean break not even close after 4 hours it was yogurt consistency still if that. I added another half tablet and nothing happens even after 4 more hours....
Do I need CaCl2? is that the magic answer here? Is the store bought milk never going to do? Should I try something different with the starter ( I want to use either yogurt or buttermilk and both of the ones I had did have live active cultures)
I just want to make basic hard cheese and if it works I'll be putting the peppers I grew in my garden into it to make some faux pepper jack.
Attempt one was with yougurt with live active cultures as the starter I put it in per the directions for "basic hard cheese" and let it sit for 2 hours which was more than the 1 hour stated the milk was not thick at the end of 2 hours (should be a good thing I have heard) I then added the half rennet tablet and it never formed a clean break and yes the milk was at 30C or 86F. Everything was sanitized (I brew beer.. successfully). I had to dump it as I never got the clean break after a day.
Attempt two used buttermilk as per directions on different "simple hard cheese" recipe. I used 1 gallon of the same milk freshest bottle I could get. 1/4 cup buttermilk and let this one sit overnight as per the directions. In the morning it was thick (I heard this was bad and will never form a clean break). Either way I tried and warmed it to 30C and added the .5 rennet tablet. No clean break not even close after 4 hours it was yogurt consistency still if that. I added another half tablet and nothing happens even after 4 more hours....
Do I need CaCl2? is that the magic answer here? Is the store bought milk never going to do? Should I try something different with the starter ( I want to use either yogurt or buttermilk and both of the ones I had did have live active cultures)
I just want to make basic hard cheese and if it works I'll be putting the peppers I grew in my garden into it to make some faux pepper jack.