When making a manchego, I added the cultures and let the milk stand for around 45 minutes before adding the rennet but when I tried to add the rennet I found that a set was well on the way. I broke up the setting cheese to add the rennet and it did set again but is this normal? Any help appreciated. Thanks, David
I’ve made several cheeses, including my first Manchego 2 weeks ago. I’ve never experienced setting before I put in the rennet. When I made the Manchego, I put in the cultures for 5 minutes, stirred them in, let it sit for 45 minutes, then put in lipase, rennet and calcium chloride.