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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, Cow, Past - Curds Stringy, Over Acidification?
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Topic: Coagulation Rennet, Cow, Past - Curds Stringy, Over Acidification? (Read 1489 times)
steffb503
Catskill Mts, NY State, USA
Old Cheese
Posts: 595
Cheeses: 11
Coagulation Rennet, Cow, Past - Curds Stringy, Over Acidification?
«
on:
September 26, 2011, 09:48:42 AM »
I made a goat milk Camembert yesterday. I got busy and it acidified for about110 mins instead of 90 mins. I added my rennet and when I went back to check the set of curds after the proper time it was a bit stringy. Almost as if there was a lot of movement going on during flocculation, but there was not. Never really got good cubes out of the cutting.
I went a head and finished the make but I am wondering what effect it will have on the finished product.
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M&S FARM: Raw Goat Milk, Goat Cheese, Free Range Eggs, & Organic Produce.
Cheese Head
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Re: Coagulation Rennet, Cow, Past - Curds Stringy, Over Acidification?
«
Reply #1 on:
September 26, 2011, 11:29:42 PM »
Hi steff, I luckily haven't had that problem.
But here are
one
,
two
,
three
threads from people who have has stringy curds, sadly all pointing towards contamination problems.
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george13
Mature Cheese
Location: Mohawk Valley, NY
Posts: 242
Cheeses: 5
Re: Coagulation Rennet, Cow, Past - Curds Stringy, Over Acidification?
«
Reply #2 on:
September 27, 2011, 12:14:56 AM »
Did you use raw or pasteurized milk, at times a contaminated batch may produce results as you describe. Not for certain, but there is that chance with the raw milk. Just monitor the finished product for any abnormalities. Good luck.
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steffb503
Catskill Mts, NY State, USA
Old Cheese
Posts: 595
Cheeses: 11
Re: Coagulation Rennet, Cow, Past - Curds Stringy, Over Acidification?
«
Reply #3 on:
September 27, 2011, 09:39:26 AM »
No pasteurized milk
I will let you know. It is in the fridge at 50.
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M&S FARM: Raw Goat Milk, Goat Cheese, Free Range Eggs, & Organic Produce.
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
STANDARD METHODS - Making Cheese, Coagulation
»
Coagulation Rennet, Cow, Past - Curds Stringy, Over Acidification?