Hey guys,
I'm having a heck of a time producing any cheese lately. I'm getting horrible curd set. What I mixed up last night is doing okay I guess so far. When I first put it through the cheese muslin, a lot of thin looking curd came through and then just whey started coming through fine, so it might turn out okay, but I doubt it. That's with regular milk. I'm doing the same recipe as always, but my kitchen is now about 65 degrees instead of 75 degrees like it was this summer. Is that enough of a difference to mess up the curdset? I'm afraid it is. Will a little more rennet help?
Here is my standard recipe:
1 gallon of whole milk and one pint of heavy cream warmed to 80F
add 10 drops calcium chloride
add 4oz cultured buttermilk
add 3 drops liquid veal rennet
let sit 12 hours
of course I stir a whole lot in that entire process, and warm the milk up slowly.
It's frustrating, and literally money down the drain! Any ideas?