This is one of the first cheeses I made, a Jack, almost eight months ago. I used yogurt, certainly not necessarily a bad thing . . . I've made some good cheeses with yogurt.
I didn't use make sheets back then, and don't recall which recipe I used, so I'll never know why things went so horribly wrong.
It was ready to be cracked.
(https://tiabr.com/wp-content/uploads/2020/04/DSCN2072.jpg)
(https://tiabr.com/wp-content/uploads/2020/04/DSCN2074.jpg)
The paste was soft but crumbly, and looked appetizing:
(https://tiabr.com/wp-content/uploads/2020/04/DSCN2076.jpg)
But, you ask, how did it taste?
Nasty, sour and bitter, foul. So terrible that I involuntarily spat it out into my hand.
A couple of hours later, I kept thinking, "It can't really have been that bad, can it?" and tried again. I didn't want to spit into my hand again, so brought along a small plate.
I used the plate.
By far my worst cheese ever, and only the third one that went into the garbage.
They can't all be successes!
-L
What a shame. The outside picture looked so nice too!
Is there place where we can post our failures - I ask here as I have one...
Trent
Boofer has a great thread somewhere. I can't remember which section, unfortunately. There are some pretty awesome failures in there.
Anyway, it looks to me that you got a secondary fermentation going in there. Possibly it didn't drain well.
Boofer's thead: https://cheeseforum.org/forum/index.php/topic,10888.0.html (https://cheeseforum.org/forum/index.php/topic,10888.0.html)
L