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Cheese won't set

Posted by waltb (My Page) on
Sat, Feb 11, 06 at 17:40

My first batch of cheese won't curd. 1 gallon supermarket whole milk, 1/2 cup buttermilk, 1/2 tablet renet, 72 degrees, 18 hours. The batch has thickened, but not curds. The buttermilk is old, so it may not be active. What can I do to save the batch?


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RE: Cheese won't set

Sometimes homogenized milk won't work as well to make cheese. I don't know why. What kind of cheese are you trying to make? I have a cow and am not real good at making cheese yet. But I did just make a wonderful mozzarella! Queso blanco is a fabulous cheese and so easy for first timers. You only need vinegar, salt and milk. Google for a recipe. Don't give up. What recipe were you using? Here is a site below. It is good and they have very good directions. you may need to warm your milk a little, like to 90' depending on what kind of cheese you are making.

Here is a link that might be useful: Fias co farms cheese making site


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