Hi, I've tried making Swiss (Emmental) cheese 3 times in the last two days and I can't get the curds to form. There never was a clean break. It is just like liquid, minuscule mushy curds. I used 2 gallons store bought milk, 1/2 teaspoon liquid animal rennet in 1/4 cup distilled water, 1 teaspoon propionibacterium, 1 packet quick set thermophilic culture both dissolved 1/2 cup milk, and 1/4 teaspoon calcium chloride in 1/4 cup clean water. Help. Thanks.
Was the milk Ultra pasteurized or just pasteurized?
How long did you wait for the curds to set?
How old is the rennet?
How long did you ripen before adding the rennet?
If you can post your recipe.
The milk was pasteurized only. I waited for the curds to set 40 min then another 40 min, still no clean break. I bought the rennet in January 2018, so it is new. I let it ripen 10 min before adding the rennet.
The only other thing I see and it may not affect curd set is your amount of propionibacterium. The alpine styles I do only use 1/8 tsp for 2 gallons.
Try another brand of milk and pick using the best by date.
Have you made only cheeses with a good curd set?
Hopefully someone else will chime in.
Quote from: CAC on March 19, 2018, 03:49:40 PM
The milk was just pasteurized.
How do you know it was "just pasteurized"?
Double your calcium and rennet and see what happens.