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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Making Cheese, Everything Except Coagulation
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Arggghh! Added rennet too soon.
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Topic: Arggghh! Added rennet too soon. (Read 1243 times)
bansidhe
Mature Cheese
Location: West Chester
Posts: 359
Cheeses: 20
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Arggghh! Added rennet too soon.
«
on:
April 15, 2021, 05:53:04 PM »
Ugh. Today I started the Cabra Al Vino. Since I don have a large pot I decided to halve the recipe. That means I needed 1/4 a packet of Thermophilic and the other culture. As it turns out each packet contains 5/16 of a tsp. At least that was my measurement. Anyway, everything seemed to be going fine.
I added the rennet and set a plastic container on top to check flocculation. Well, After 15 minute the darn thing was still spinning. Then I realized I added the rennet as soon as I stirred in the culture instead of waiting. I kicked myself real hard for that. i'm still going to see what happens after the culture has worked for an hour. I am hoping since there is some rennet in the Chèvre I used and I added about 1/8 a tsp of rennet that maybe after the hour things might be ok.
But all I can say is "crap"! I was being so good.. There were way too many distractions in the household but I cant kick everyone out every time I want to make cheese.
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Making cheese is easy, making a cheese is hard
rsterne
Old Cheese
Location: Coalmont, BC
Posts: 528
Cheeses: 54
Too many hobbies - too little time!
Re: Arggghh! Added rennet too soon.
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Reply #1 on:
April 15, 2021, 06:05:25 PM »
The first cheese we made, it took 2.5 hrs. to reach a clean break.... We still are not really sure why, but the cheese turned out fine....
Certainly a Floc. time of 30 min. will still work, I think.... Good Luck !!!!
Bob
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Cheesemaking has rekindled our love of spending time together, Diane and me!
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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Arggghh! Added rennet too soon.