Comments on: Do You Keep Making Dry, Crumbly Cheese?

By: Milkmaid

Milkmaid — Fri, 04 Sep 2015 23:50:23 +0000

I’m very frustrated with my cheesemaking attempts. I started off trying the 30 minute mozzarella and it was dry and tough. So I tried the Italian mozzarella with thermophilic culture. It’s been 2 days and there’s no stretch. It tastes good but it tastes more like cheddar and it’s gritty and doesn’t hold together. I even submerged it in ice water after. any ideas of what the problem may be. I have a milk cow and get about 2 gallons a day. But I’m 3 months into the cow’s lactation and I still haven’t produced a decent cheese. I have happy pigs though!

By: cindy

cindy — Sun, 29 Sep 2013 12:57:19 +0000

Just to say how much I enjoy reading your articles, they have proven to be so helpful and encouraging.
I am just a homemaker and enjoy dabbling into traditional homestead foods.
My children are always very disappointed opening the fridge expecting to see lots of food and find it empty – but full of goats cheese at various stages! They long for a normal home!

By: Jan

Jan — Fri, 07 Jun 2013 07:07:14 +0000

Hi there…..I have a comment about dry, crumbly cheese. I have tried a couple of times to make Cheshire cheese but am finding it not as dry and crumbly as it should be even though following the recipe. When it is in the pressing stage, it smells just like Cheshire…yum!!! Alas the texture after aging for the desired 2-4 weeks is what most would expect from a perfect Colby or young cheddar. I think I should try a couple of your “remedies” to see if I can right my Cheshire. Wish me luck…

By: Mark

Mark — Mon, 27 May 2013 15:34:17 +0000

Thanks for your help. . . this was my first try at cheese. . . It looked perfect right up until. . . LOL. . . I am not going to give up. Your suggestions as to the cause help alot. And I did get some lovely ricotta from my whey.

Is there any thing that I can do to make the cheese crumbles more usable? I was thinking of stirring in some herbs and cream cheese or something like that to make a spread. . .

I was going for a provolone. . . It would not stretch at all when it was heated.