Author Topic: fresh cheese going sour/bitter quick  (Read 552 times)

Offline jerry

  • New Cheese
  • *
  • Posts: 1
  • Cheeses: 0
  • Default personal text
fresh cheese going sour/bitter quick
« on: July 26, 2013, 01:11:06 PM »

My problem is I am making a lot of fresh cheese and it all going sour very quickly in just a day or two. I cant figure out what it is. Could it be a matter  temperature its been in the 90's outside where I make and put the cheese in the molds. The next day the temp of the cheese is around 50 degrees fahrenheit in the fridge. I really need some help.

Offline klschnepp

  • Medium Cheese
  • ***
  • Location: London, UK
  • Posts: 25
  • Cheeses: 0
  • making Mexican cheese in South East London
    • Gringa Dairy
Re: fresh cheese going sour/bitter quick
« Reply #1 on: July 28, 2013, 05:58:51 AM »
I don't know what specific kind of cheese you are making and if you are intended acidification to continue in the fridge and even what "sour" and "bitter" mean to you. So, all that said  ::),  if your cheese is "done" when it goes in the fridge, it sounds to me like your storage temp is too warm.   Again, it really really (really) depends on the kind of cheese you are making, and I am assuming it is a basic lactic with no rind that does not have a hastening phase, but might want to at least get it under 8C/46F and really think about 3-4C as the target storage temp. 

PS- if you are using vegetarian rennet, it can sometimes result in a slightly bitter taste in fresh cheeses...

Not sure this helps at all, but good luck!