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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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Bitter! Bitter! Bitter! Why so bitter?
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Topic: Bitter! Bitter! Bitter! Why so bitter? (Read 1401 times)
Aymerick
Young Cheese
Location: CHINA
Posts: 6
Cheeses: 0
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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!
Aris
Mature Cheese
Location: Philippines
Posts: 401
Cheeses: 28
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Re: Bitter! Bitter! Bitter! Why so bitter?
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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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MacGruff
Mature Cheese
Location: Pittsburgh, PA
Posts: 401
Cheeses: 23
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Re: Bitter! Bitter! Bitter! Why so bitter?
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Reply #2 on:
November 02, 2021, 01:44:25 PM »
What Aris said. Mostly - probably - too much Renet.
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Bantams
Mature Cheese
Location: PNW
Posts: 345
Cheeses: 28
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Re: Bitter! Bitter! Bitter! Why so bitter?
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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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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
Problems - Questions - Problems - Questions?
»
Bitter! Bitter! Bitter! Why so bitter?