- This topic has 0 replies, 1 voice, and was last updated 2 years, 7 months ago by
.
- Posts
Hi, I’m trying to get started making cheeses as a neighbor has a surplus of milk. I’m using raw milk, and I’m making it in an Instant Pot. I use the Instant Pot to Pasteurize the milk at ~163F, then cool it to 90F to add some Danica Culture, then add the Rennet. After this, are you supposed to keep the milk at 90F while the Danica and Rennet does it’s job, or do you let the temperature drop off naturally?
My cheese never sets or breaks into separate curds & whey. It just looks like pudding. Is this normal? What should I do with it? Also it kind of smells like tapioca pudding.
The first time I tried to make Mozzarella it also didn’t break, so I added some old Creme Fraiche culture, and it did separate, and I ended up with something like cottage cheese or cream cheese, so I consider it partly successful.
