My first attempt overacidified and became part of some lasagna.
My second make made it to the add the cream stage. Cream was bad, of course I only noticed as I was adding it. End game. All the milk got chucked down the drain. Heading to get dinner and get more milk for make #3.
What recipe are you using?
PAV's recipe. He uses 1 gal 2% and 1 cup of cream.
Attempt #3 today We will see what happens
1 gal 2% Oberweis milk
1 c Oberweis heavy cream
1/2 t CaCl
1/8 t TA 61
1/6 t LH100
1/8 t Calf Lipase
1/4 t Calf rennet
We are impatiently currently waiting for the pH to drop below 6.4 before we add the rennet
Don't leave your pH meter out with the cap off.
Over acidified/fell apart again. I need to walk away from this group of cheeses for a while. Perhaps a long while :)
Right now the stuff is draining in the sink. We're having pasta for dinner tomorrow :)
Well the ricotta from the whey turned out well at least :)
Washington cheese guild recipe using low temp pasteurized milk and cream. This is trickier than I can deal with right now.