Hello, all! I am trying to make the perfect cheddar cheese. I recently found a local source for fresh cow's milk (jersey). The 1st and only batch I made was not good, as I had a problem withtoo much rennet and tough curds. I had skimmed the cream off the milk (and made butter), and just used the milk for the cheese. My question is this: Would the cheddar cheese be better with the straight raw milk (no cream being removed)? I am getting more milk tonight, and starting my next batch.
Thanks for your help!