I’m just looking for feedback on this one.

I’m an old farm boy. I’ve just started making cheese. I’ve made 4 batches of Fromage Blanc and am quite happy with all four. I am about to make my first cheddar this weekend (and my fifth batch of Fromage Blanc).

Well, I usually go to bed around 10 and awaken around 4. Last night I started making the cheddar about 7pm. Following both the Home Cheesemaking book and the instructions on the package of re-culturable mesophillic starter I first sterilized a quart maxon jar. Then I filled it with a quart of milk.

Then I put it into boiling water and let it slow boil for a half hour.

Then I took it off - now to cool it to 76 degrees.

I waited

I waited

Then I put the jar in a bath

Still too hot

10:00 rolled around. I was so tired. I tested, the milk was still about a hundred degrees. I dumped the starter anyway. I gave it a gentle shake to stir it up and went stumbling to bed, grumbling about my new hobby robbing me of my much needed beauty sleep.

The next morning I waited until about 5am and looked at it. It had set up really nicely. I could see the yellowish whey all around it. There was a nice cheese smell.

But it hadn’t set long enough. So I put it back up. It will sit there for a full 20 hours or so because I’m at work.

Do ya’ll think I’ve ruined my mother culture or should it be OK?

I think you will be okay.  Make a batch of cheese and see what you get.  It will not be ruined.  ;-p

Cool, if I ruined it then well - it was only about $5. I learned a lesson - start earlier in the day

If it turned into what looks like yogurt then it should still be fine, temps are important though, it can change it.

If it has thickened, then you’ve got bacterial action.  Given that you sterilized everything, it would seem that the bacteria is what you cultured.  The temp issue has affected the rate of growth, but likely you’ve got the real deal.  And you’re right - you do need to allow plenty of time.  It never goes according to plan.

OK, I came home and it had set up well. I think it’s a bit thicker than yogurt but we’re in the ball park. It tasted a bit like Fromage Blanc but a little different. I poured it into ice cube trays. I’ll be making cheddar tomorrow. I just looked at the directions——IT’S A CHORE! It’s going to take forever.

I LOVE that. I like it when work and diligence turns out a superior product. I make hand crafted ink pens and it’s the same thing - take your time and you can do a great job.

On your cheddar, be sure your temperatures are right, and that they are maintained at the correct levels.  Also, I wouldn’t wait the length of time the recipe calls for after adding rennet.  Instead, check periodically for a clean break.  That is the critical thing, the time thing is an approximation of what you might expect.  Mine usually gives a clean break significantly earlier than the recipe time.  If you wait longer than necessary more acid will develop, making for a drier cheese.