Coagulation, Rennet - No Clean Break At 2 Hours

[GoChick]

Hi!
This is my first try at a hard cheese. Done lots of soft without problems.

I'm using Ricki Carl's recipe for a Monterrey Jack.
Store bought milk, not ultrapasteurized.
I'm using 2 gal milk. Added meso starter 
Added 1/4 tsp CaCl2.
Temp at 90f, per recipe.
Added 1/2 tsp calf rennet, recently bought so age is not a problem.
It shoul have given a clean break after 30 min per recipe but it is still slowly coagulating, 2 h later. Do I continue to wait or is it a lost cause? It seems to be slowly getting harder...
Frustrating...

Appreciate any advice!!

Thanks!!

[steffb503]

Did you add the meso and then wait for it to ripen before adding the rennet?

[Cheese Head]

GoChick, some ideas here, can you describe how you added your rennet, and when you say no clean break can you describe the milk's consistancy or attach a picture? A rennet coagulated curd is very soft and fragile.

[GoChick]

Thanks for the replies!

I added the meso and waited 30 min then the CaCl2 and stirred well, waited 3 min the added 1/2 tsp calf rennet in 1/4 cold cup of water and stirred into the milk for 2 min. Here is a picture of how it is right now:

[GoChick]

Well... I think I finally got a clean break! It just took me going outside to play with my chickens in the snow and when I came back, voila!

I'm about to cut the curd!

Thanks all!!!

[Cheese Head]

Good news!

FYI picture did not upload, there's a how to here.

[GoChick]

"never give up" it took 4 h to get a clean break but it's looking good! Do bi dubi du

[Sailor Con Queso]

I gave you a cheese for the Persistence Of The Year Award. Way to hang in there. 8)

[KosherBaker]

How much time had passed from when you mixed the rennet with the water and until you added that mixture to your milk?

[GoChick]

I mixed the rennet to the water and poured it right away. I wonder if I should have put the CaCl2 at the same time I put the culture in... Instead, I put the culture, waitd 30 min, then added the CaCl2 and waited only 3 min before adding the rennet...

I also checked Deejay's recipe today for Monterrey Jack, and it says to wait 1h30 min after putting the culture. I think I will try that recipe today!

Anyway, yesterday's Jack are out drying right now, looking OK.

[KosherBaker]

OK that sounds great. Another thought popped into my head. Have you checked and calibrated your thermometer? Just in case the temperature readings are off.

[GoChick]

I had two thermometers- one for the water and one for the milk, and I checked the temp with both...

[GoChick]

My Monterrey Jack turned into two- when all was set and done,  I couldn't fit all in a mold, so I had to improvise- I opened a big can of tomatoes and used the top as a follower-not pretty, but it worked.

I'm now air drying both cheeses, and have a question. Can I vac-bag them once they're dry? Does that work for Monterrey Jacks? Or do I have to wax them? Thanks!

[Sailor Con Queso]

Let them air dry at room temp for 3-4 days. Move to your cave, let them completely dry, then rub with a very light coat of olive oil or vinegar/brine. Repeat rub as necessary to prevent drying. Age for a month. THEN vac bag.

[GoChick]

Thanks! Will do!!!