cheddar – Curd Nerd https://curd-nerd.com Your Essential Home Cheese Making Resource Sat, 10 Oct 2020 15:34:23 +0000 en-US hourly 1 https://wordpress.org/?v=5.4.19 https://curd-nerd.com/wp-content/uploads/2017/09/cropped-cheese-159788_960_7201-32x32.png cheddar – Curd Nerd https://curd-nerd.com 32 32 Help ! https://curd-nerd.com/forum/topic/help/ Sat, 10 Oct 2020 15:34:23 +0000 https://curd-nerd.com/forum/topic/help/ Hi there I am new to cheese making have only made a few. I got some milk from my cousin who is a dairy farmer about 6 days ago. I decided to pasteurize it in a water bath at 63° for 30 minutes and let it cool overnight. All good. But when I went to add the mesophylic culture at 30° just now I realised the milk had separated already … it doesn’t smell at all bad (smells of fresh milk still) will it still be ok to make cheddar from … ?

Any help much appreciated !

All the best, Francis

]]> Help ! https://curd-nerd.com/forum/topic/help/ Sat, 10 Oct 2020 15:34:23 +0000 https://curd-nerd.com/forum/topic/help/ Hi there I am new to cheese making have only made a few. I got some milk from my cousin who is a dairy farmer about 6 days ago. I decided to pasteurize it in a water bath at 63° for 30 minutes and let it cool overnight. All good. But when I went to add the mesophylic culture at 30° just now I realised the milk had separated already … it doesn’t smell at all bad (smells of fresh milk still) will it still be ok to make cheddar from … ?

Any help much appreciated !

All the best, Francis

]]> PH level for cheddar https://curd-nerd.com/forum/topic/ph-level-for-cheddar/ Sun, 03 Aug 2014 04:46:12 +0000 https://curd-nerd.com/forum/topic/ph-level-for-cheddar/ I have a problem with my cheddar cheese I make. It develops an “off” smell after a few weeks of maturing. I figured out that it must be the PH-level that is not low enough as I work extremely hygienic. How do I get my PH-level lower as I follow the recipes very close?

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