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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: GoChick on December 04, 2010, 06:41:14 PM

Title: Coagulation, Rennet - No Clean Break At 2 Hours
Post by: GoChick on December 04, 2010, 06:41:14 PM

Hi!
This is my first try at a hard cheese. Done lots of soft without problems.

I'm using Ricki Carl's recipe for a Monterrey Jack.
Store bought milk, not ultrapasteurized.
I'm using 2 gal milk. Added meso starter 
Added 1/4 tsp CaCl2.
Temp at 90f, per recipe.
Added 1/2 tsp calf rennet, recently bought so age is not a problem.
It shoul have given a clean break after 30 min per recipe but it is still slowly coagulating, 2 h later. Do I continue to wait or is it a lost cause? It seems to be slowly getting harder...
Frustrating...

Appreciate any advice!!

Thanks!!

Title: Re: Coagulation, Rennet - No Clean Break At 2 Hours
Post by: steffb503 on December 04, 2010, 07:15:30 PM

Did you add the meso and then wait for it to ripen before adding the rennet?

Title: Re: Coagulation, Rennet - No Clean Break At 2 Hours
Post by: Cheese Head on December 04, 2010, 07:23:17 PM

GoChick, some ideas here (http://www.cheeseforum.org/Defects/Defects.htm#Defects_Common_Coagulation), can you describe how you added your rennet, and when you say no clean break can you describe the milk's consistancy or attach a picture? A rennet coagulated curd is very soft and fragile.

Title: Re: Coagulation, Rennet - No Clean Break At 2 Hours
Post by: GoChick on December 04, 2010, 07:31:12 PM

Thanks for the replies!

I added the meso and waited 30 min then the CaCl2 and stirred well, waited 3 min the added 1/2 tsp calf rennet in 1/4 cold cup of water and stirred into the milk for 2 min. Here is a picture of how it is right now:

Title: Re: Coagulation, Rennet - No Clean Break At 2 Hours
Post by: GoChick on December 04, 2010, 08:22:01 PM

Well... I think I finally got a clean break! It just took me going outside to play with my chickens in the snow and when I came back, voila!

I'm about to cut the curd!

Thanks all!!!

Title: Re: Coagulation, Rennet - No Clean Break At 2 Hours
Post by: Cheese Head on December 04, 2010, 08:38:00 PM

Good news!

FYI picture did not upload, there's a how to here (http://cheeseforum.org/forum/index.php/topic,51.0.html).

Title: Re: Coagulation, Rennet - No Clean Break At 2 Hours
Post by: GoChick on December 04, 2010, 10:24:07 PM

"never give up" it took 4 h to get a clean break but it's looking good! Do bi dubi du

Title: Re: Coagulation, Rennet - No Clean Break At 2 Hours
Post by: Sailor Con Queso on December 05, 2010, 02:27:38 AM

I gave you a cheese for the Persistence Of The Year Award. Way to hang in there. 8)

Title: Re: Coagulation, Rennet - No Clean Break At 2 Hours
Post by: KosherBaker on December 05, 2010, 05:21:44 AM

How much time had passed from when you mixed the rennet with the water and until you added that mixture to your milk?

Title: Re: Coagulation, Rennet - No Clean Break At 2 Hours
Post by: GoChick on December 05, 2010, 04:26:44 PM

I mixed the rennet to the water and poured it right away. I wonder if I should have put the CaCl2 at the same time I put the culture in... Instead, I put the culture, waitd 30 min, then added the CaCl2 and waited only 3 min before adding the rennet...

I also checked Deejay's recipe today for Monterrey Jack, and it says to wait 1h30 min after putting the culture. I think I will try that recipe today!

Anyway, yesterday's Jack are out drying right now, looking OK.

Title: Re: Coagulation, Rennet - No Clean Break At 2 Hours
Post by: KosherBaker on December 05, 2010, 08:15:26 PM

OK that sounds great. Another thought popped into my head. Have you checked and calibrated your thermometer? Just in case the temperature readings are off.

Title: Re: Coagulation, Rennet - No Clean Break At 2 Hours
Post by: GoChick on December 05, 2010, 09:49:28 PM

I had two thermometers- one for the water and one for the milk, and I checked the temp with both...

Title: Re: Coagulation, Rennet - No Clean Break At 2 Hours
Post by: GoChick on December 06, 2010, 03:33:28 AM

My Monterrey Jack turned into two- when all was set and done,  I couldn't fit all in a mold, so I had to improvise- I opened a big can of tomatoes and used the top as a follower-not pretty, but it worked.

I'm now air drying both cheeses, and have a question. Can I vac-bag them once they're dry? Does that work for Monterrey Jacks? Or do I have to wax them? Thanks!

Title: Re: Coagulation, Rennet - No Clean Break At 2 Hours
Post by: Sailor Con Queso on December 06, 2010, 04:17:27 AM

Let them air dry at room temp for 3-4 days. Move to your cave, let them completely dry, then rub with a very light coat of olive oil or vinegar/brine. Repeat rub as necessary to prevent drying. Age for a month. THEN vac bag.

Title: Re: Coagulation, Rennet - No Clean Break At 2 Hours
Post by: GoChick on December 06, 2010, 08:50:44 PM

Thanks! Will do!!!

Title: Re: Coagulation, Rennet - No Clean Break At 2 Hours
Post by: Gustav on June 12, 2011, 05:22:18 PM

Did you mix dilute the rennet in cold or hot water?
If it's above 42'C the enzymes in it degenerates.