dispic1 - 02 January 2009 10:46 AM
could someone help me?? i have tried to make a soft cheese and i have followed the recipe to the letter, but the milk doesnt seem to coagulate. it tells me to put in 4 drops of rennet to every 5 litres of milk. is this correct???? it seems a small amount for a large quantity of milk.
hope you can help, fingers crossed.
Welcome!
Looks like the original question got answered. For others with this problem: first look at the milk you are using, if it is ultra-pasteurized, you are never going to get a solid curd. Raw is best, but hard to get. Store-bought usually works okay, but I’ve found that different brands work a little differently, so experiment. If you use store-bought milk, add a bit of calcium chloride to the milk just prior to adding the rennet (dissolve an amount equal to the amount of rennet in the recipe in some cool distilled water and stir it in thoroughly), this helps add some of the elements needed to form a nice curd structure that were destroyed in pasteurization back into the milk. Finally, try to use the minimum amount of rennet that will do the job, but different rennet will perform differently so follow instructions of the rennet, not necessarily the recipe.