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mcav0y_gw

not getting a clean break in making cheese

mcav0y
15 years ago

I am just starting to learn to make cheese. I was starting with cream cheese. The recipe said to let it sit overnight and then try for a clean break. Well, the milk has definitely gelled and "breaks" when I pull my finger out, but I have some coagulant on my finger still, so it doesn't seem to be a clean break.

What do I do now? If it doesn't firm up more, do I have to throw away this batch?

Thanks for any advice!

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