All posts tagged "Troubleshooting"

  • camembert rind
    Why Your Camembert Isn’t Growing White Mold

    With cheese making, there are a couple of real ‘buzz moments’ for me. The first is when I get a really good, firm curd and get a strange satisfaction from cutting it in clean, neat lines. The other...

    • Posted December 17, 2012
    • 6
  • cheese making
    pH Meter – Do You Need One?

    Many new home cheese makers are surprised to discover that you don’t need a whole lot of fancy, technical equipment to make cheese. Sure, you can go all out and buy the best of the best and...

    • Posted July 23, 2012
    • 3
  • QA6 – Why Didn’t My Curd Knit Together?

    If you’ve ever pressed a cheese and ended up with curd that has failed to knit together, you’ll know how disappointing this dilemma is. I certainly do! The point of pressing your cheese is to not only...

    • Posted January 29, 2012
    • 8
  • Feta Too Salty
    QA4 – I Stored My Feta In Brine And Now It’s Too Salty!

    Storing your Feta in Brine is the most common way to preserve this cheese, but what do you if your Feta ends up too salty to enjoy? Everyone enjoys different levels of salt and Feta is a...

    • Posted August 10, 2011
    • 7
  • QA3 – Why Do I Get Such A Low yield Of Ricotta?

    Ricotta is traditionally made from the whey left over after making your main rennet set cheese recipe. You may find that at times that you get an extremely low yield from your Ricotta make, which makes it...

    • Posted July 6, 2011
    • 5
  • QA2 – Why Does My Feta Melt When I Store It In Brine?

    You’ve made a lovely batch of Feta. It’s been salted and aged and now you want to store it for use later on. You’ve followed the instructions and put it in a salty brine. A few days...

    • Posted June 1, 2011
    • 23
  • Cheese Mold | The Good, The Bad and The Ugly

    Mold or mould? I don’t mind which way we all spell it but I do know that I’ve seen a lot more of it since I’ve been making cheese. In the wonderful world of mixing together milk,...

    • Posted May 25, 2011
    • 9
  • Future Posts With Quick Answers

    photo © 2009 walknboston If you are a fellow cheese maker, no doubt you’ve been in the same situation as I have. You’re in the middle of a make and something doesn’t go quite as you expected...

    • Posted April 26, 2011
    • 0