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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: steffb503 on September 26, 2011, 09:48:42 AM

Title: Coagulation Rennet, Cow, Past - Curds Stringy, Over Acidification?
Post by: steffb503 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.

Title: Re: Coagulation Rennet, Cow, Past - Curds Stringy, Over Acidification?
Post by: Cheese Head on September 26, 2011, 11:29:42 PM

Hi steff, I luckily haven't had that problem.

But here are one (http://cheeseforum.org/forum/index.php/topic,7487.msg57654.html#msg57654), two (http://cheeseforum.org/forum/index.php/topic,5137.0.html), three (http://cheeseforum.org/forum/index.php/topic,4079.0.html) threads from people who have has stringy curds, sadly all pointing towards contamination problems.

Title: Re: Coagulation Rennet, Cow, Past - Curds Stringy, Over Acidification?
Post by: george13 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.

Title: Re: Coagulation Rennet, Cow, Past - Curds Stringy, Over Acidification?
Post by: steffb503 on September 27, 2011, 09:39:26 AM

No pasteurized milk
I will let you know. It is in the fridge at 50.