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Old 12-29-2009, 04:58 PM   #1
Dec 2009
St. Louis, MO
Posts: 1

I'm a new cheese maker and recently have been making a chevre-style cheese, only with cow's milk (having trouble finding goat milk this time of year). I've had some success, but the batch I most recently made hasn't set. Last night I added the culture and rennet and have been letting it sit for the recommended 12-18 hours. So far it has thickened but it hasn't formed anything like curds, and if I try to drain it, it will all pour through the sieve/cheese cloth. Does anyone have a solution? Should I let it sit longer? Is it too late to add more rennet at this stage? Anything else I can add to help thicken it up? Thanks!

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