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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Making Cheese, Coagulation
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Coagulation, Rennet, Raw Goat Milk - Added CaCl2, No Curd Set
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Topic: Coagulation, Rennet, Raw Goat Milk - Added CaCl2, No Curd Set (Read 1593 times)
judyp
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Coagulation, Rennet, Raw Goat Milk - Added CaCl2, No Curd Set
«
on:
June 20, 2011, 08:23:40 PM »
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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mtncheesemaker
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Re: Coagulation, Rennet, Raw Goat Milk - Added CaCl2, No Curd Set
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Reply #1 on:
June 20, 2011, 08:48:53 PM »
The calcium chloride should have made your curd firmer, not softer. How much rennet did you use, and how long has it been?
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judyp
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Re: Coagulation, Rennet, Raw Goat Milk - Added CaCl2, No Curd Set
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Reply #2 on:
June 20, 2011, 08:53:46 PM »
1 tsp double strength rennet mixed in 1/2 cup water
It has been sitting nearly 1 hour at 90 degrees.
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CheeseForum.org » Forum
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Making Cheese, Coagulation
»
Coagulation, Rennet, Raw Goat Milk - Added CaCl2, No Curd Set