Comments on: What Is Flocculation? A Method For A Better Curd

By: venkat

venkat — Tue, 11 Oct 2016 11:48:12 +0000

Hi, I am new to Cheese making. When I added citric acid(1/2ts) to 1 litre milk(pasteurized) and heated to 95F , I noticed slight curdling(small grains. Then when I added chymosin powder 1/8 ts, it didn’t coagulate. So I added another 1/4 ts but still no change.

What could have gone wrong?

What can go wrong if excess of chymosin powder is added?
Is it necessary to rest the mixture of chymosin powder and water for 5-6 minutes before adding to milk?
Is there a method to test if the chymosin powder that I am using?

By: Fromager From Idaho

Fromager From Idaho — Wed, 21 Sep 2016 03:40:05 +0000

Awesome! I have been making cheese for a few months now and have wondered the best way to figure out how long to let my curd set! This is an excellent explanation and I am very excited to use it on my Havarti this weekend! I wish I had it for the past several months of cheese making I have been involved in! I have had pretty great luck with my cheeses so far and am sure the information contained in your blog will help immensely! Thanks for all the great information you have shared!
~jake

By: Curd-Nerd

Curd-Nerd — Wed, 17 Jul 2013 03:49:01 +0000

In reply to Clive. Hi Clive That's awesome! Thanks for the feedback and good luck with the Colby. Let us know if you have any questions.

By: Clive

Clive — Wed, 17 Jul 2013 01:48:21 +0000

You have a great web site so easy to follow.. Made my first Camembert yesterday and looking good.Try a Colby next.

By: Curd-Nerd

Curd-Nerd — Mon, 17 Jun 2013 09:27:08 +0000

In reply to G. Diane. The age of your Rennet could definitely cause you problems, if it is old and out of date. Also, the age of the milk, the amount of Rennet and your temperatures could all play a part. But my biggest question is, at what point are you maintaining a temperature of 210? This is very high, and I'm confused about which part of the process you are applying these temperatures to.

By: Curd-Nerd

Curd-Nerd — Mon, 17 Jun 2013 07:28:46 +0000

In reply to Kitty Chapin.

Hi Kitty

Thanks for your question. I personally have not used Junket so can’t really comment on the dilution of this product. I do know that with similar products we have here (Renco), the solution is not as strong as Rennet supplied purely for cheese making, and is designed more for dessert making etc. Therefore, you would need to increase the dosage.

My preference is to stick to Rennet products (calf or goat) supplied by cheese making supply companies. But this can come down to cost and ease of access for some home cheese makers.

By: Kitty Chapin

Kitty Chapin — Tue, 04 Jun 2013 18:31:43 +0000

I’ve been wondering about the different types of Rennets. There seem to be several and the Junket are the most available in the supermarket but have other ingredients with it. Do you think that when using the Junket tablets you might need to use more because it is diluted? Could these tablets have an outcome on my curd process? Thank you in advance and thank you for this wonderful site. So glad I found it :o)

By: G. Diane

G. Diane — Tue, 28 May 2013 22:16:04 +0000

Today was my first attempt to try making Feta. It was an absolute flop. I kept the temp at 210 per the candy thermometer for upwards of 20 minutes. I never acheived any curds or whey. The Rennet could be old. It isn’t dated and I know I’ve had it awhile. I want to learn this. It sounds very interesting but I am a complete novice. Help!

By: Curd-Nerd

Curd-Nerd — Mon, 20 May 2013 23:30:40 +0000

In reply to Rachel. For Mozzarella, use a multiplier of 4.

By: Rachel

Rachel — Mon, 11 Feb 2013 04:27:47 +0000

Not being such an expert, I’m not sure what type of cheese mozzarella is and therefore what multiplier to use for it. Can you help me out?