Author Topic: Coagulation, Rennet, Raw Goat Milk - Added CaCl2, No Curd Set  (Read 702 times)

Offline judyp

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I goofed again!  I added Calcium chloride to a Monterey Jack recipe and the curd will not cut, it's not solid.  It is more like the soft cheese that needs strained.  What can I do to fix this problem with 4 gallons of milk??

Thanks!!!


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Offline mtncheesemaker(Pam)

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Re: Coagulation, Rennet, Raw Goat Milk - Added CaCl2, No Curd Set
« Reply #1 on: June 20, 2011, 03:48:53 PM »
The calcium chloride should have made your curd firmer, not softer. How much rennet did you use, and how long has it been?

Offline judyp

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Re: Coagulation, Rennet, Raw Goat Milk - Added CaCl2, No Curd Set
« Reply #2 on: June 20, 2011, 03:53:46 PM »
1 tsp double strength rennet mixed in 1/2 cup water
It has been sitting nearly 1 hour at 90 degrees.