I made a basic hard cheese with powdered garlic in it - at age 7 months it was an incredible cheese - 2 customers bought me out of it. However, it was made in my early cheese days and all my notes said was that it was added to the milk. I dont remember at what stage - when do you think it would be best - adding at the same time as the culture, or a few minutes before adding the rennet?
Secondly, my rennet floc time is way way off, 23min yesterday, 40min today (and a very soft curd set after 2.5hrs)- any chance the garlic is affecting it or is it a bad batch of liquid rennet I bought (which has happened to me before). Thanks.
