Bonemarrow
Well-Known Member
First attempt at making cheddar. temp was a little high when putting in Meso starter and rennet. Been waiting 2 hours for clean break in curd. Is it hopeless or will it form?
Temp to high? Cannot get clean break with curd?
- Thread starter Bonemarrow
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Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Check the milk. What type are you using? If it is UHT (ultra high temp) pastuerized, or organic (which is almost always UHT), it will fail to form curds.
I get almost instant curd formation after I add rennet. I use powdered calf rennet. Certainly, after 2 hrs it's not going to happen and is probably not salvageable (though it can't hurt to add more rennet).
When you say temp was a little high... how high?
What type of rennet are you using? Where'd you get it?
Bonemarrow
Well-Known Member
Milk was not UHT. About 15 degrees above the recommended 90. Rennet is New England Cheese making supply company, Animal Rennet.
I did continue let it sit and finally got curds however they where softer than what I have seen on videos. I pressed and dried it, it is now aging.
I did continue let it sit and finally got curds however they where softer than what I have seen on videos. I pressed and dried it, it is now aging.
Hi, i'm sort of new at Cheese making myself (about a year now) but you say you started it off around 105 degrees? The suggested set temp is 86 so i'm thinking that nay have been a factor. Bob
Bonemarrow
Well-Known Member
Thanks for the replies, my second batch was much better. As a man I usually avoid instructions, but I can change, I guess, if I have to.
Bonemarrow
Well-Known Member
...and remember, were all in this together.
Keep your stick on the ice!
