Hi all,
A beginner's question - we follow the initial temperatures (approx 95 degrees) , use rennet Fromase50 (maybe too much of it - but started with the proper amount), add yogurt for culture, but no curding, no clean cut, no firming... the result is almost ideal cream cheese, but far from the feta we were expecting.
We use pasteurized milk from the store - could that be the problem? or temperatures?
We produce excellent yogurt but this has been frustratingly unsuccessful.
Help??