I have included here some of the ‘issues’ I have run into when making cheese, along with suggestions and solutions for how to resolve the problem. Any comments or additional remedies you know of, let me know and I will add them here if appropriate.
Curd not setting
Possible causes:
- Contamination
- Old Rennet
- Not enough Rennet
- Milk too acidic
Remedies:
- Replace Rennet
- Use correct amount of Rennet
- Ensure sanitisation of all equipment and areas used
‘Loose’ knit of cheese
Possible causes:
- Not enough weight when pressing
- Curds too cold when pressing
- Semi-rind formed before pressing (can occur when salting the curds)
Remedies:
- Heavier pressing weights
- Keep curds warm before pressing
Mold growing on cheese
Possible causes:
- Too warm conditions
- Molds present in aging area
- Contamination
Remedies:
- Ensure sanitisation of area
- Wash with white vinegar and brine
- Scrap mold off
- Keep at appropriate temperature
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[…] the Troubleshooting page I have listed a few reasons why you might not achieve a good curd. This can happen to any and […]