I usually reserve the raw milk for the harder to make cheeses, because it is free to me, so if I botch it up, then I haven't lost any money. The store bought milk I reserve for cheeses that I can make with out failure. Unfortunately I have not had access to raw milk for a few months due to a couple of reasons, so I have been using store bought milk, which by the way, is quality milk.
I mentioned in another post I have never used the cal and I don't possess any, but that being said, it is not the setting stage where I have problems. The problems start with getting the curd to form into one mass. It seems to not be doing this stage properly for some reason. I have decreased the heat, I have increased the heat, I have left it longer and longer, but the correct curd consistancy is just not happening.
I know that the correct PH for some reason, known only to it's self, is fairly important in a successful stretch, and I am wondering if with the store bought milk, I am unable to get the correct PH as the milk is older?
I would really like for some of you to have a go at making some and see what you find. I am stumped at the moment.