When you start making your own cheese at home, you will start to find that there are a lot of little factors which will affect the quality of your cheese. Between temperature, moisture, salt and technique, you may find that occasionally your cheese doesn’t come out quite the way that you were expecting. Not to worry! I’ve got you covered with these common Q&A solutions below. Read through the information and you may find some interesting solutions.
Quick Answers To Common Cheese Problems
QA1 – Why Did My Curd Stick To My Cheese Cloth
QA2 – Why Does My Feta Melt When I Store It In Brine
QA3 – Why Do I Get Such A Low Ricotta Yield
QA4 – I Stored My Feta In Brine And Now It’s Too Salty
QA5 – Why Won’t My Mozzarella Stretch Properly
QA6 – Why Didn’t My Curd Knit Together
QA7 – How Do I Label Waxed Cheese
QA8 – Why Do I Keep Making Dry, Crumbly Cheese
QA9 – Why Isn’t My Camembert Growing White Mold
This series will continue with ongoing posts. However, for a quick answer, head over the forum where our fantastic Curd Nerd family and I should be able to help you out.
Other Curd-Nerd troubleshooting posts
Do you have any questions or comments about troubleshooting your home cheese making? Join the discussion over at the Curd Nerd Forum. We would love to hear from you!