Troubleshooting while making cheese
Why won't my curd set after putting in
the rennet?
Check these things:
Always dilute rennet in cool boiled water chlorine destroys rennet.
The milk used needs to be unhomoginised milk? (Not UHT)
The rennet is to old.
What happens if I have added too much of an ingredient?
If your cheese is bitter you have added too much rennet. If it is acidic, you have added too much starter.
Why is my Camembert runny liquid instead of a firmer cheese?
When you cook the curd, it is essential to get it up to the correct temperature. If you don’t, it will stay runny in the centre.
Can I use Goat’s Milk for my recipes?
Absolutely! You can use any animal milk to make our cheeses.
(Good luck on milking a Buffalo though!) Contact us before you start so we can chat about an extra essential ingredient.
What has made my white crust on my Camembert too thick?
This will happen when the cheese has dried out to quickly, after coming out of the brine.
My Yoghurt is too runny. What can I do?
Use UHT milk or heat fresh milk to 90˚ and cool to 40˚. Add full cream milk powder. Make sure it has been in the yoghurt maker for at least 10 hours.
Why am I getting less cheeses form my milk than I did last time?
Usually, the milk during the winter months has less
milk solids content. The richer the pastures, the higher milk
solids. As this is what makes up the majority of your curd,
it is the determining factor on the yield of cheese that is
produced.
~ We are more than happy to help! Give us
a call...
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