No coagulation - Help

[Albert]

Hi everybody

Yesterday done my first try at a hard cheese.

5 liters whole cow's pasteurized milk not homogeneized

warm milk to 33º C and added 2 ml. CaCl and 0.15 gr. Danisco's MA4001

left ripen for 30 minutes (I don't have Ph meter...)

added 2ml. rennet diluted in 10ml. of bought spring water. Temp. was still 32ºC

two hours later, no coagulating.....

Frustrating...

I have to know where is the problem for the next try. The rennet is not old, maybe more CaCl needed?

Apreciate any advice, comments are welcome

Thank you very much

[bbracken677]

Not having more info than  I do...I would suggest you let ripen for an hour before adding rennet. Otherwise it would have to be milk or rennet related.

[Albert]

Thanks bbracken for your help.

BR