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Author Topic: Coagulated, Rennet, Cow - No Curd Formation, What Do With Thick Milk?  (Read 1051 times)

HappyWifey

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Coagulated, Rennet, Cow - No Curd Formation, What Do With Thick Milk?
« on: March 28, 2010, 02:09:24 AM »
I tried making Cheddar Cheese today, and apparently my rennet is bad. after adding my liquid veggie rennet in twice all I have succeeded in doing is making 3 gal of slightly thick milk??? Can I still turn it into some sort of cheese?
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Offline DeejayDebi

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Re: Coagulated, Rennet, Cow - No Curd Formation, What Do With Thick Milk?
« Reply #1 on: March 28, 2010, 03:45:44 AM »
You could add vinegar or a few lemons and make a lemon cheese.
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