Print Page - Coagulated, Rennet, Cow - No Curd Formation, What Do With Thick Milk?

Title: Coagulated, Rennet, Cow - No Curd Formation, What Do With Thick Milk?
Post by: HappyWifey on March 28, 2010, 02:09:24 AM

I tried making Cheddar Cheese today, and apparently my rennet is bad. after adding my liquid veggie rennet in twice all I have succeeded in doing is making 3 gal of slightly thick milk??? Can I still turn it into some sort of cheese?

Title: Re: Coagulated, Rennet, Cow - No Curd Formation, What Do With Thick Milk?
Post by: DeejayDebi on March 28, 2010, 03:45:44 AM

You could add vinegar or a few lemons and make a lemon cheese.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: HappyWifey on March 28, 2010, 02:09:24 AM