Trouble shooting my cheese

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    Terry
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    I get my milk direct from a farm (Jersey cow) and I pasteurise it to 65 C and store in a refrigerator. Yesterday I reheated the milk to 32 C to make cheddar and then realised I was out of rennet. Due to covid the shops were closed so I left the milk on the stove with a lid on overnight. This morning I obtained the rennet tablets and began reheating the milk. I was busy doing the dishes and the temperature went above 40 C so I thought it wouldn’t hurt to re-pasteurise it in case of contamination. At 45 C the milk curdled like ricotta and then went stringy and became a mass suspended in the whey.

    At this point can anything be done to process it into another variety of cheese or should I abandon it?

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