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curd disintegrates

Home Forums Semi Hard Cheeses curd disintegrates

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    I’m on my 3rd try making cheese and I can’t seem to get the curds to set properly. Each time, I get a clean break (I think). But after I cut it and let it rest, my curd disintegrates as soon as I start to stir and ends up looking like cottage cheese. I’m using 2 gallons 3.25 milk, homogenized and pasteurized. Half a tsp of calcium chloride and I’ve tried half and three quarter tsp of rennet. Any other suggestions?

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