Hi.  I,m new to cheese making. (as in brand new)  Have tried twice and no clean break.  Last batch nothing to cut at all.  I’ve ordered some CalCl as that seems to be what people recommend for store bought milk so I’ll see if that helps.  My question right now is what can I do with the curds I did get.  I poured the curds and whey through a cloth and have collected about a pounds worth.  I salted it and am now pressing it.  It has vey fine texture.  I thought I would brine it like feta.  Is this alright?  The recipe I followed was for mozzarella.  By the way it tastes fine.  Thanks in advance for your help.  Mike

Do u know if the milk is ultra pasteurized? The rennet amount was correct?? was the acid production Correct. If it stays together u can brine it but watch it in case it dissolves.
Big Welcome to the forum

Up here in Canada we don’t have ultra pasteurised on the label. I’d never heard of it until I started reading about making cheese. This does not necessarily mean that the milk is not ultra pasteurised as I am not sure of the labeling requirements in Canada. I did follow the directions carefully. I used Junket rennet tablets and have just been reading some posts saying they’re not that great so I just ordered some calf rennet liquid. I’ll also try to research whether super pasteurised milk is sold in Canada. Thanks for your response.

I’m not sure about Canada, but the only UHT milk I’ve come across is sold in a waxed carton, and not refrigerated.  It has a very long shelf life - up to one year unless opened. 

If you only got a slurry type of curd from it, it will likely not press very well.  You might just use it as a soft cheese, with some herbs as seasoning.  If that’s what you decide to do, just hang it in a piece of cheese cloth and let the excess whey drip off.  It’ll likely take several hours.

Ok so were in Canada are u, Im in Alberta, I found Beatrice to be the best to use, 2% and then add 18% if u want a richer milk.

Hi I’m in squamish BC.  So far I have found extra foods No Name Homo.  Or Dairyland Homo.

I would recommended going no higher then 2% and add 10-18% and try out the name brands on the same recipe to see what responds.

Thanks Rich it made a delicious herb and garlic cheese ball.  If that is failure I can live with that.

LOL…..
I’m with you amblepath. Failures that are still edible are just fine with me.
Also, I feel that Neil gave you good advice on the addition of cream to your milk. I’ve had great results following this method.
I also think you will be much happier once you receive your liquid rennet.
I too started out with Junket and although I was able to make a curd, it was far inferior to what I’ve gotten using proper cheesemaking rennet.
Also, welcome to the forum! I’ll be looking forward to reading of your future successes.

Dave

Thanks Dave I’ll try the cream.  I’m also curious to hear how your new press turns out.  I’ve already been pricing out pneumatic cylinders.