Stuart's American Neufchatel - Repeated curdset failure from lower room temp?

[DeejayDebi]

Hon I would check the same as you normally would. I use a sanitized butter knife to slip in and check a small section. Waiting another 6 to 12 hours is not uncommon.

[Stuart]

Cheesemaking is so complicated! If I'm maintaining it at 73 degrees overnight, why do I still need to let it sit longer? 
Thanks. I have to conquer this...

[DeejayDebi]

Just something in the combinations of method and materials. Don't get discouraged hon it will come together. Could be they have changed the milk. I am finding less and less places to get milk that ESL stuff is showing up everywhere. They even had a big sale on milk at one local chain store to get rid of the real milk so they could fill the shelves with this newfangled crap!

Besides ruining the benefits of milk what will this do to the poor farmers?

[MrsKK]

The benefit to a longer setting up time is a richer flavor in the final cheese, as well.  I have had to let mine go as long as 18-24 hours to get clean break.

[Stuart]

Well I guess I should get a new gallon of milk and try again! I'm going to let it sit from 8am tomorrow, check it tomorrow night, maybe let it sit overnight. Richer flavor sounds good.
What happens, tho, if you overdo it?

[DeejayDebi]

Unless you leave it sit for a few days I don't think you'll have a problem. This is the sort of cheese I would make after work and not even have a chance to look at it again until the follow night after work. 24 hours is not a long time.