Hi,
This is my first post on this forum but I have lurked here for some time. For the last year or so I have been making cheese - hard and soft - from our grass fed Jersey cow's milk. She died in December :'( so now I have found a new source of raw milk from a farm with Holsteins (price is right at $1/gallon). Anyways, I have never had a problem getting a clean break after 30 min of adding diluted rennet. Now with the Holstein milk, I cannot get a clean break in under an hour and even when I do, the whey is cloudy and still full of milk. I have only tried making cheese three times with this milk and I have the same problem each time. Could it be that the grain is making the difference or the breed of cow? I am at a loss trying to figure out the problem Would using calcium chloride give me a better clean break? Has anybody had a similar experience? Any feedback would be great. Thanks!