can anyone tell me the cause(s) of the variance in the curd pressing liquid? i am making whole raw milk cheddar - repeated batches with the same recipe and process
but one in five emits milky or even rich liquid when pressed so i know i must have done something different/wrong in those case but i cant figure out what
my main consistency issue i know i have is temp control as modern stoves with cheap thermostats are not reliable in the 80-100 degree range - could that be it?
I'm guessing milk fluctuation. If the milk has more fat, some will be released when pressing. Try pressing lighter than normal at first and working up if you see that.
How large a make are you doing? If not too large, are you using a water bath around your cheese pot? This helps tremendously with keeping the temperature even and controlled.