Hi dear Friends,
Never happened to us before. Never !
We made 2 batches of Sainte Maure on the 7 th of april.
The curd was all diluted (very diffuse, I mean). My !
So we put it in a muslin till next day for batch one (2 L of milk) and left it in the whey for batch 2.
Next day we mixed the 2 batches after, of course, filtering batch 2 and letting it drain.
Then we added cheese salt to the curd and put it in molds.
Next day it was still very humid. Far too humid! In fact we had a yield of 800 g of strained curd for the 4 kgs alias Liters of milk. Far too much !
So we put it back in the molds and put it uncovered in the wine fridge for it to start developing a "flower" from the inside out (we put the Penicillium candidum and Flora Danica IN the milk, not out, this time.
We think once the flower is developed a bit, it will hold the cheese together.
This time
>> we used a new batch of rennet from another supplier (but we know how to calculate how many drops per liter depending on the Intl Clotting blabla)
>> WE used Flora Danica for the second time
>> We used "cheese salt"
>> 1st batch we put CalChloride, second batch we did not. So it can't be that....
Now we think it is a casein content problem due , likely, to season....
Did this ever happen to you ?
