The GF and I went out and got the kit, and the milk and went to town on the kit.
She bought some milk at the store that I researched, and made sure that it was non-homogenized, and also that it was low temp pasteurized. 'As close to straight from the cow as you can get' the label says. I researched the farm, and their method and process and verified all this was true.
So, we start by dumping the milk in my SS pot and brought it up to the required temp and added the Citric acid, let that sit for the required time, then added the rennet and stirred for no more than 30 seconds. I timed it.
Then we let it sit for about 25-30 minutes because after only 5 minutes the curd was not very "solid", very milky really. Anyway, after a half hour, since the consistency did not change, I decided that we were going to just go with it. So we began cutting the curd, let that sit, then we tried to drain the whey. Got most of it out, and then looked at the curd. It was very runny and NOT well formed. Strained it a few times, still no consistency, so I decided that we would heat it up. That helped. Finally we got it workable. And it eventually made cheese. Albeit not a pound like it should have, but a good 10oz.
Why was the curd so runny? We used the right amount of citric acid and the right amount of Rennet, and hit temps.
She bought some milk at the store that I researched, and made sure that it was non-homogenized, and also that it was low temp pasteurized. 'As close to straight from the cow as you can get' the label says. I researched the farm, and their method and process and verified all this was true.
So, we start by dumping the milk in my SS pot and brought it up to the required temp and added the Citric acid, let that sit for the required time, then added the rennet and stirred for no more than 30 seconds. I timed it.
Then we let it sit for about 25-30 minutes because after only 5 minutes the curd was not very "solid", very milky really. Anyway, after a half hour, since the consistency did not change, I decided that we were going to just go with it. So we began cutting the curd, let that sit, then we tried to drain the whey. Got most of it out, and then looked at the curd. It was very runny and NOT well formed. Strained it a few times, still no consistency, so I decided that we would heat it up. That helped. Finally we got it workable. And it eventually made cheese. Albeit not a pound like it should have, but a good 10oz.
Why was the curd so runny? We used the right amount of citric acid and the right amount of Rennet, and hit temps.