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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: judyp on June 20, 2011, 08:23:40 PM

Title: Coagulation, Rennet, Raw Goat Milk - Added CaCl2, No Curd Set
Post by: judyp 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!!!

Title: Re: Coagulation, Rennet, Raw Goat Milk - Added CaCl2, No Curd Set
Post by: mtncheesemaker 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?

Title: Re: Coagulation, Rennet, Raw Goat Milk - Added CaCl2, No Curd Set
Post by: judyp 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.