title pretty much says it all. Got a kit Mad Millie for Christmas. went step by step... even purchased special "non homogenized" milk, 1/2 gal. Rennet has exp of 2016. Never coagulated added one tab, nothing... added another still nothing!!
Reading on the cheese making forums it seems that a lot of organic milk is what they call "ultra pasteurized", I believe this is what I got.
I added the CaCl, and the Citric Acid per instructions.
I noticed on the CMF that they call for 1/4 tab rennet? can you add TOO much ? what are the effects? basically I ended up with what looked like grits on the bottom when it separated.
Next time I will try reg store milk, no way to get fresh here in Ga, at least thats reasonably close.
Reading on the cheese making forums it seems that a lot of organic milk is what they call "ultra pasteurized", I believe this is what I got.
I added the CaCl, and the Citric Acid per instructions.
I noticed on the CMF that they call for 1/4 tab rennet? can you add TOO much ? what are the effects? basically I ended up with what looked like grits on the bottom when it separated.
Next time I will try reg store milk, no way to get fresh here in Ga, at least thats reasonably close.