What Does A Clean Break In Cheesmaking Look Like

Assistance Please. What to do with milk when no make clean break?
Posted: 22 Jan 2009 02:33 PM [ Ignore ] New Visitor Total Posts:  18 Joined  2009-01-22 Hi.  I,thou new to cheese making. (as in brand new)  Have tried twice and no clean break.  Last batch nothing to cutting at all.  I've ordered some CalCl as that seems to be what people recommend for store bought milk so I'll come across if that helps.  My question right now is what tin can I practise with the curds I did get.  I poured the curds and whey through a cloth and accept collected about a pounds worth.  I salted information technology and am now pressing information technology.  It has vey fine texture.  I idea I would alkali information technology like feta.  Is this alright?  The recipe I followed was for mozzarella.  By the mode it tastes fine.  Thanks in advance for your assist.  Mike
Posted: 22 January 2009 03:03 PM [ Ignore ][ # ane ] Indispensable Full Posts:  2415 Joined  2007-01-15 Do u know if the milk is ultra pasteurized? The rennet corporeality was correct?? was the acid production Correct. If it stays together u tin can alkali it simply watch it in instance it dissolves. Large Welcome to the forum
Posted: 22 January 2009 03:20 PM [ Ignore ][ # 2 ] New Visitor Total Posts:  18 Joined  2009-01-22 Up here in Canada we don't have ultra pasteurised on the label. I'd never heard of it until I started reading almost making cheese. This does non necessarily hateful that the milk is not ultra pasteurised as I am not sure of the labeling requirements in Canada. I did follow the directions carefully. I used Junket rennet tablets and accept only been reading some posts saying they're not that nifty so I just ordered some calf rennet liquid. I'll too endeavour to inquiry whether super pasteurised milk is sold in Canada. Thanks for your response.
Posted: 22 Jan 2009 03:37 PM [ Ignore ][ # 3 ] Indispensable Total Posts:  1450 Joined  2008-05-14 I'thousand non certain virtually Canada, only the only UHT milk I've come beyond is sold in a waxed carton, and not refrigerated.  It has a very long shelf life - up to ane year unless opened. If you but got a slurry blazon of curd from it, it will probable non press very well.  You might just apply it as a soft cheese, with some herbs as seasoning.  If that'southward what you determine to practise, only hang information technology in a slice of cheese textile and allow the backlog whey drip off.  It'll likely accept several hours.
Posted: 23 January 2009 11:12 AM [ Ignore ][ # 4 ] Indispensable Total Posts:  2415 Joined  2007-01-15 Ok so were in Canada are u, Im in Alberta, I found Beatrice to be the best to use, 2% and so add together 18% if u desire a richer milk.
Posted: 23 Jan 2009 06:40 PM [ Ignore ][ # five ] New Visitor Full Posts:  18 Joined  2009-01-22 Hi I'yard in squamish BC.  So far I have found extra foods No Proper name Human.  Or Dairyland Human.
Posted: 23 January 2009 08:51 PM [ Ignore ][ # half dozen ] Indispensable Total Posts:  2415 Joined  2007-01-fifteen I would recommended going no higher then 2% and add 10-xviii% and try out the proper name brands on the same recipe to encounter what responds.
Posted: 25 January 2009 03:17 PM [ Ignore ][ # 7 ] New Company Total Posts:  18 Joined  2009-01-22 Thanks Rich it made a delicious herb and garlic cheese ball.  If that is failure I can live with that.
Posted: 25 January 2009 03:28 PM [ Ignore ][ # 8 ] Indispensable Total Posts:  451 Joined  2008-11-16 LOL….. I'yard with you amblepath. Failures that are all the same edible are just fine with me. Too, I feel that Neil gave you adept advice on the addition of foam to your milk. I've had great results following this method. I too think you will exist much happier once you receive your liquid rennet. I besides started out with Junket and although I was able to make a curd, it was far inferior to what I've gotten using proper cheesemaking rennet. Also, welcome to the forum! I'll exist looking forward to reading of your future successes. Dave
Posted: 25 Jan 2009 08:13 PM [ Ignore ][ # 9 ] New Visitor Total Posts:  18 Joined  2009-01-22 Thanks Dave I'll try the foam.  I'm besides curious to hear how your new press turns out.  I've already been pricing out pneumatic cylinders.

 

What Does A Clean Break In Cheesmaking Look Like,

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