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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: Chris_Abrahamson on August 20, 2010, 07:42:47 PM
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Hello all
I made the Cabre al Vino recipe from this site this past weekend using 2 gallons of fresh goat’s milk. I had issues with coagulation and am not sure what the impact will be on the final product.
With the milk at 90 F, I added 4 oz of prepared meso mother culture and waited 15 minutes. (The mother culture was from New England Cheese and I suspect it may be MA 011 as they identify the ingredients as s. lactis, s. cremoris, and malto dextrin).
I then added ½ teaspoon of double strength vegetable rennet diluted in ¼ cup water. The milk immediately started to floc while I was stirring in the rennet and had cut able curd within 10 minutes.
I suspect the problem was the rennet. The bottle stated ¼ teaspoon per gallon but in checking their website it states ¼ teaspoon per 2 gallons. So, it appears that I added too much rennet.
How will this affect the cheese overall?
And my other question is - Do most of you use a meso mother culture or use direct set cultures?
Thanks for the help
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Chris, sorry for late reply.
Please describe your coagulation issues, also, that recipe uses 4 ounces of over-ripened store bought buttermilk (http://www.cheeseforum.org/Recipes/Recipe_Mesophilic_Culture.htm) as the mesophilic starter culture, not 4 ounces of manufactured freeze dried such asDanisco's Choozit MA 011 (http://www.cheeseforum.org/Making/Starter%20Cultures%20-%20Manufacturered%20Products.htm#Choozit_MA011).
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Too much rennet will make your cheese bitter. I use mother cultures, but that is probably not the norm.
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John
My attempt to make Cabre al Vino back in August resulted in an inedible hockey puck.
I read the forum recipe as "•Mesophilic Starter Culture of your choice" so I used a prepared mother culture of MA 011. I had curd forming the instant I added the rennet while I was stirring. I continued with all of the recipe steps and had the cheese aging at 52 F - 80% RH but it developed cracks within 3 weeks and dried out completely within 6 weeks.
Not sure what actually happened but I will give it another try next month
Thanks for the feedback
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WAY too much rennet. Search for flocculation. It should take around 15 minutes before things start to gel.