Hopefully this is posted in the correct forum if not, apologies.
I really am only interested in making cheddar types cheeses right now.
I have made a few semi - successful cheeses but I seem to be having the same problems, that is, my milk takes hours to coagulate. Also its always too soft after its cut.
I am using store bought milk with a fat content of 12%. I am adding Leeners Calcium Chloride to it and Chymosin & Anilmal Rennet.
Once the curd is cut and I bring slowly up tp 100 degrees Fahrenheit, it looks OK, but as soon as I try to stir it even very gently it start to disintegrate into yogurt. And when I try to strain away the whey it further collapses. I end up with yogurt and end up scrapping it, which is not only disheartening, but its a waste of money.
I have experimented with adding more Calcium Chloride and more rennet but mostly its the same results.
I have manged to find a goat farm close to home and wondering will I get better results with raw goats milk?