What leads to dry and crumbly cheese?
I’m using this recipe:
http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese_5_gallons/CHEESE_5gal_00.htm

Thanks.

Too much acid. Thats our biggest homemakers problem. Using a PH meter helps with that problem.

yeah that’s right

Thanks.  Looks like I need to get a ph meter.  Too much acid comes from cooking too long, right?

No leaving it to ripen too long. Cut the curds earlier, but the thing is is hard to understand whats going on untill u see the actual PH taking changes during the process.