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1:20 pm
February 25, 2012
OfflineI've used Suzanne's recipe for Lactic Cheese twice, and it doesn't curdle properly. It thickens, like thin yogurt, and runs through the cheese cloth. I even bought new culture and rennet. Any idea what I am doing wrong? Also, is there anyway to use the current batch? I hate to throw out another gallon of milk.
Thanks!!
Connie
1:44 pm
October 17, 2008
Offline3:05 pm
February 25, 2012
Offline9:03 am
October 17, 2008
OfflineI haven't used goat milk, but both raw and store bought cow's milk, so I'm not sure if there is a difference. I wouldn't think so, though.
Are you using muslin and not regular cheese cloth? The curd won't stay in regular cheese cloth. Spooning the curds into the muslin, and not pouring, will help keep it together better also.
As long as the temps are correct and you said you used new culture and rennet, I don't have any other idea why it would run through the cloth. ??? I haven't had a bad batch to try to figure out!
Any one else????
10:21 am
May 14, 2005
OfflineConnie, is it raw goat milk?
Often, goat milk recipes suggest adding calcium chloride. Not every cheese recipe translates to goat milk, and I haven't tried lactic cheese with goat milk myself, but if you try it again (and be sure you're using raw goat milk), try adding calcium chloride. Like 1/8 teaspoon diluted in 1/4 cup water. If that doesn't work, you might want to try a soft goat cheese recipe that is specifically formulated to goat milk instead of lactic cheese.
10:22 pm
February 25, 2012
Offline7:53 am
May 14, 2005
Offline9:27 am
March 3, 2010
OfflineI would also go for a visit and watch how she does it. Maybe she would let you make it at her house with her direction. This can be a great way to figure out what is going on without you having to guess and get frustrated. It might be a very simple solution…something that you weren't aware that you were or weren't doing.
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