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Author Topic: Bitter! Bitter! Bitter! Why so bitter?  (Read 1409 times)

Offline Aymerick

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Bitter! Bitter! Bitter! Why so bitter?
« on: November 02, 2021, 05:00:45 AM »
Dear cheese makers!
My cheese will be bitter after being stored for a period of time (usually 3 ~ 2 weeks). I wrapped my cheese with plastic wrap. I can't find the fatal problem. Is my milk not fresh enough? Or did I add too much calcium chloride, rennet, Streptococcus thermophilus? :)
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A fat man making cheese in Xinjiang, China!

Offline Aris

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Re: Bitter! Bitter! Bitter! Why so bitter?
« Reply #1 on: November 02, 2021, 01:20:21 PM »
It could be too much rennet, not enough salt or needs more aging.
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Offline MacGruff

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Re: Bitter! Bitter! Bitter! Why so bitter?
« Reply #2 on: November 02, 2021, 01:44:25 PM »
What Aris said. Mostly - probably - too much Renet.
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Offline Bantams

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Re: Bitter! Bitter! Bitter! Why so bitter?
« Reply #3 on: November 02, 2021, 03:00:21 PM »
Too much rennet and not enough salt are the usual culprits. 
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