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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: steffb503 on April 21, 2013, 05:13:03 AM

Title: 22gallon failure-Emmenthaler
Post by: steffb503 on April 21, 2013, 05:13:03 AM
I have made this cheese 20 or 30 times. Always turns out good. This time I went big, 22 gallons. It was going to be 3 wheels.
As I started to raise the temp I noticed the curd was looking very Mozzarella like. But continued . I knew something was wrong when it went into the molds. It was stretchy and had a very different taste than previous makes. Well when I redressed the cheese it was a lost cause. The curds totally stuck to the cloth and came apart in big chunks.
Very happy hogs this am!
Brand new culture, I hope that is not the issue!
Title: Re: 22gallon failure-Emmenthaler
Post by: WovenMeadows on April 21, 2013, 05:54:23 AM
It sounds like too much acidity was produce, pH got too low. That would account for the mozz-like stretchiness (pH of the curd got down to around 5.4), and the sticking of warm curd to the cheesecloth. Did you notice it took longer to get the vat to the usual/right temps? Or more or more active culture could have been used, thus presenting more starter bacteria producing more acid more quickly. By "brand new culture," do you just mean a new package of your usual type, or a new type/brand altogether? How was it measured - by volume (e.g. x teaspoon(s)) or by weight based on the dosage?
Title: Re: 22gallon failure-Emmenthaler
Post by: steffb503 on April 22, 2013, 05:41:28 AM
I did not notice it taking longer to reach temp other than this was 22 gallons and not 16.
I opened a new package of the same culture. The label reads 1/16 teaspoon per gallon. I used 1 1/4 teaspoon for the 22 gallons. In the past I used 1 teaspoon per 16 gallons.

I do not have a PH meter... I know I must get one. It is on my list.