Hi,
I'm absolutly new doing cheese but after reading several information, I suspect that many of my actual "cheese disasters" are because the cuantity of the rennet and the time that takes to make the curd. Any of them develop a good cheese taste and always has a bit strange taste that I can't identify exactly is not sour but is similar.
My problem is that for example for a fresh cheese all the recipes that I find says to put a ridiculous amount of rennet. If I do that my milk can take minimum 12 hours to reach some kind of soft curd and I don't dare to left more time.
The few information that I found in Spanish webs (here the homemade cheese is not an extended hobby) is to put for all kind of cheese 2ml of calcium and 2ml of rennet for 1l. With this amounts for me it takes 3h (controlling Tº).
With this big difference of info, now I'm so confused of what to do. What instructions are the best to follow or what I need to take in mind when I use rennet?
One last info. One of the main problem and that is imposible to solve is the milk that we have in the stores in Spain. This is not the best and all is pasteurized and homogenized and there isn't another easy options to get milk.