I wanted to make Reblochon today but I’m afraid my problem is not Reblochon related. But I’m a bit in a panic….
This morning at 7:15 I picked up 10 liter of raw milk, during milking time at the farm where I always get my cow’s milk.
Came home while temp was still at 35C and waited until it cooled down to 30C.
Friday evening I got 6 lumbs of starting culture from the freezer, culture was made from a new bought mother culture that I always use, but I did not use any of this batch earlier. Made it 2 weeks ago. Had it in the fridge for 1 night to melt again.
I also diluted the BL and a tiny bit of PC in some milk on Friday evening.
At 30C I added culture and the mix of BL and PC and waited for 15 minutes, after that I added the rennet.
Rennet is bought in Januari, is always stored in the fridge and is used before without problems. I don’t have a PH-meter, never missed it.
According to the recipe in 200 Easy home made cheeses I had to wait for 30 minutes for a clean break. Well, after 30 minutes I still have milk and nothing else…
Anybody any idea? My suspicion is mostly about the starting culture…

This happened to me once before.  What happened in my case is that, even though I THOUGHT I had added the renned, in fact I had not.  Assuming this is not true of your effort, I’m rather in a quandry as to the cause of the failure.  My first thought is the rennet.  It would seem that, even without culture at all there would have been some slight curd formation.  I’m sorry I can’t be of more definitive help.

Thanks Rich! After all it seems like it’s turning out ok. I took almost 2 hours to get a (not completely) clean break aand I decided to give it a try. I never experienced to be so much off time with a recipe, almost one and a half hour difference! After this “delay” I just continued with the recipe and it’s in the moulds now, waiting for the first flip.

glad it worked out for you.  It just goes to prove that you can’t follow a 1, 2, 3 step process and have it come out perfect every time.  Cheesemaking is science -  but it’s also an art.  Good luck with the rest of the make.

and a bit of luck

They have been overnight under 3 kg each and this morning I got them out of the moulds and salted them. They are in a container now outside of the cave for one day, tomorrow morning into the cave. Thanks for the responses, and I learned (again) to be more patient….

A wheel of cheese always puts a smile on my face lol

it was the rennet, make sure the quantity is correct