Good morning! I am very new at this cheese-making business. I have had this problem repeatedly. Here are some factors... using one gallon fresh, unpasteurized, homogenized, cow's milk from last night warmed to 88 degrees, I added (per rennet package directions) 1 1/2 teaspoons citric acid dissolved in 1/2 cup fresh, cool water. As I stirred it, it immediately began to curdle. I went ahead and added 1/2 tablet rennet dissolved in 1/4 cup fresh, cool water, then I stirred it and covered it. It has been and hour and this is how it looks (see attachment). I think from looking at pictures of clean breaks, the milk should look more custard-like and firm as a whole. Any suggestions or insights?
Sarah, what type of cheese are you trying to make? If it is quick mozzeralla it is ok but it seems you are over acidifying the milk, 1.5 tsp citric acid is too much.
Tan
Thank you for answering. Mozzarella, yes, and that is the amount of citric acid specified on the rennet (Junket brand) package. How much do you think I should reduce it by?
Sarah,
It is normal then. Don't expect clean break for quick mozzarella. You are skipping this step compared to standard procedures. Please go to the next step according the recipe you have. I am guessing you will be using microwave oven.
Tan
I have have used the microwave in the past but today I was going to collect the whey and warm the drained curds in that. I saw a video on youtube and this looked much more successful.
Also, this is my first attempt using fresh milk, to which I now have unlimited access AND its free today(dairy auction, 100 cows, first Friday of the month except tomorrow is Good Friday). (=
Also, after I cut the curds they looked beautiful underneath. I'm heating them now and they are already looking melty. I'm so excited!
I only used 1 teaspoon the second batch per your suggestion. I'll keep you posted.
Curds are draining. Now my concern is this... the whey looks very milky and pale yellow. Is that my butterfat? Can I get it back in if I stretch using the whey? Or, can I prevent this altogether?
When I thik milky I think white - whey is generally yellowish in color.
I had this problem until I started adding the citric acid BEFORE heating the milk. I proabably learned that here. If I forget and heat the milk first, it curdles every time. Let me know how it goes!
Susan
Like Susan, I have had failure with the citric acid recipe every time when warming the milk before adding the acid. Here's a recent thread I started regarding the use of CA with pasturized/homogenized milk and finally finding success.
Congrats on finding a source of raw milk. Is it from the dairy auction? Are you sure all of the cows are clean & healthy?
Hi Karen and Susan and thanks for your replies!
I have a regular source of raw milk now and yes, it is clean. $1.50 a gallon. They test. Once a month I can get as much free milk as I can handle from a dairy auction. I pasteurize that because the sources are uncertain.
I will try adding the citric acid before I heat the milk and let you know. As it turned out it was only a small amount that curdled but it floated to the top while I was waiting for the rennet to act to it looked like more. The curds under that were beautiful and I had great success.
I am still at the experimental stage. I found that adding the drained curds back to 180 degree whey before the stretch was much more successful (or satisfactory) than microwaving it.
This is so fun! What pother simple cheeses can you make,maybe slightly more difficult than mozzarella? I'd like to try some hard cheeses.
Right DeejayDebi... It is pale yellow. I guess cloudy would be the correct term?
I think cloudy is a good word it's not really clear like broth it's definately cloudy and yellowish.
I have found two pictures of whey one with store bought milk and one with raw milk so you can see what mine looks like. Easier than tying to describe it. Hope this helps!
Thank you... That is what my whey looks like before I cook the curds the second time (for mozzarella). But after I do this step, the whey is cloudy. Is that normal?
If I get you right yes - pasta fileta cheeses leach some butterfats and calcium (hopefully just a little) when stretching and make the whey look like old dish water sort of.
Thank you and thats good to know. But by the time I'm done it looks like milk. Tastes good though.
Well maybe not like as thick as milk but a little milky?
I wound up cutting back the citric acid to 1 teaspoon per gallon milk added when the milk is cold from the refrigerator (or being outside overnight).
AND!??! I'm on the edge of my seat. Did that solve your problem? Or did you still have the curdling?
Susan
That's the level I settled at when I finally was successful with using p/h milk. And definitely keeping the milk cold. Wonder why the recipes tell you to warm the milk first?