Print Page - Colby- Too much Culture & Rennet

Title: Colby- Too much Culture & Rennet
Post by: Melle12 on August 13, 2011, 05:58:11 PM

Hello All,

I will continue searching the forum, but I know everyone here is always quick to provide their helpful expertise....

Today, I messed up- I started out making Colby like I was using 2 gallons of milk when I was actually using 1 gallon, so following Ricki's recipe, I used a full packet of Meso culture and 1/2t liquid rennet. I caught my slip just before salting, so I did cut that in half to 1T. In any case, I am wondering if anyone can tell me how this will affect my result or provide any useful tips (age longer or age shorter)...
I haven't been making cheese often enough lately, and this what I do it to it as I start back...AH Ooops.

Thanks for any and all help,
M

Title: Re: Colby- Too much Culture & Rennet
Post by: DeejayDebi on August 20, 2011, 12:43:01 AM

You may find your cheese to be a bit bitter or dry from the rennent and or sour from the over use of the culture.

Title: Re: Colby- Too much Culture & Rennet
Post by: Melle12 on August 20, 2011, 02:49:06 AM

Thanks Debi- I'll be back at it this weekend. Hope to be more attentive

CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Melle12 on August 13, 2011, 05:58:11 PM