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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
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Coagulated, Rennet, Cow - No Curd Formation, What Do With Thick Milk?
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Topic: Coagulated, Rennet, Cow - No Curd Formation, What Do With Thick Milk? (Read 1052 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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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Coagulated, Rennet, Cow - No Curd Formation, What Do With Thick Milk?
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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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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
»
Coagulated, Rennet, Cow - No Curd Formation, What Do With Thick Milk?