Time to clean break's effect on final product.

[bansidhe]

I just made a cheese.  It's a Bel Paese using Gavin Webber's instructions.  I allowed the rennet to work for 40 minutes and checked.  The milk was from from set.  So I checked in 30 more minutes.  Still off.  So I decided it was likely not going to set as I have not had good luck with this crucial step/. Anyway, I decided to check about three hours later and I actually had a clean break, although the curds did seem delicate.  Anyway, my question is this:  How does this longer time to set affect the final product? While waiting for a break, won't acidity in the milk increase over that time?  Thank You

[rsterne]

As I understand it, the acidity will be greater.... we had the same problem on our first cheese, using 3.25% P/H milk.... Our Solution was to go to a blend of P/H milk and 18% Cream to get the BF content we wanted.... For example, 8 litres of 2 plus a litre of 18% gives us 9 litres of 3.8%.... Since doing that, our coagulation times are normal....

Bob

[bansidhe]

Fascinating!  So, you add heavy cream to 2% milk and your coagulation times have been within range?  Is the cream Ultra-pasteurized?  I ask because that's I see around here.   Do you think that is one reason raw milk works better (higher fat content).  Thanks!

[rsterne]

Our milk and cream is not ultra-pasteurized.... I got the tip about using a mix from Ricki Caldwell's instruction book that came with her cheesemaking kit.... It worked for us!.... You can customize the BF content and Protein/Fat ratio for each cheese.... Here is a list of common ones....

https://www.uoguelph.ca/foodscience/book-page/standardization-milk-cheese-making

Bob

[bansidhe]

Awesome!  I am quite proficient in the kitchen but this Cheesemaking game is a whole new ball park!  I hope to one day  make cheese like those I see on this forum!  Thanks!