Alright, so I have been making a particular Buttercheese recipe for about a year now. I have a lot of local people that like it so I was trying to standardize it.
The recipe calls for 3/5tsp for a 4 gallon batch. I accidentally added 3/4tsp one day while I was rushing and I had 1.5" solid blocks for curds
I decided to follow it through and I decided also to barely stir the curds in hopes that I would retain a lot of moisture and the only problem I had was getting a good knit because the curds were so hard.
I also tried not to press too hard to see how much moisture I could retain since this recipe only requires one month of aging.
So, the result was amazing! It was and is extremely creamy. I would say as much as a cream Havarti.
I would like to know how to deal with the knitting problem. The taste is great but visually it doesn't work when it's a whole wheel.
Should I
1. Reduce the rennet?
2. Add more pressure in the mold?
3. Dip it in hot water?
4. All of the above?
Any advice would be appreciated.
Sam