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.....
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