The last two Gouda makes of mine I have had a problem with the getting a clean break.
On the first one , I put it down to the milk , as I was using a different brand , but yesterday it happened again with my usual brand.
After 1 hour , I didn't get a totally clean break , so I let it sit for another 20 minutes or so , still no change , the whey was milky white , I eventually had to stir the curd a little more briskly and add some of the hot water , and it finally started to sink , it eventually separated OK , but the resulting curds were very small by then.
I pressed the cheese in the regular manner and it seems to knit well , but this has happened twice in a row now.
I used new rennet this time as per instructions , but was thinking the old meso culture may be the culprit , any ideas anyone ?
All the times and temps were the same as per recipe , and never had this problem in the previous four makes of Gouda.
Thanks in advance for any input.
Cheers , Jim.