[Cheese] Big Trouble in little Gouda

[Erica Schechter]

A few things that I thought of.

1- It is possible that the cows who produced that milk were on antibiotics
2- If you diluted the rennet too far ahead of time, it might be less active
3- Your rennet might be too old, or not kept in good conditions
4- I know that rennet binds to calcium, so it might be that you
diluted them in the same water...don't take my word on that, though.

Better luck next time!

--Erica

On 1/6/06, Brian <mavityre at comcast.net> wrote:
> Just finished another batch this evening and had some troubles with this
> Gouda.
> Recipe called for 2 gallons whole milk
> Mesophilic Starter per instructions
> Calcium Chloride " diluted
> Liguid rennet " diluted
>
> Heated it to 90 degress and threw the starter, stirred well and let sit for
> 10 minutes to ripen.
> Added the calcium
> Added the rennet
> Stirred in an up and down motion for 1 minute.  covered and let sit for an
> hour at 90 degrees.
>
> The curds just arent' setting up like it did on my first chedder where I
> used powdered milk and whipping cream.
> I lightly stir and they break apart into what looks like cottage cheese.
> Removing the whey was done by using a ladle because the curd would go out
> the kettle if I drained the whey from that.
> Was also very hard to "wash" the curds with the hot fresh water and stir due
> to the small size.
>
> Tempature has been right on.  I'm thinking that it's because I diluted the
> Calcium AND the Rennet in the same water.
> Or, store bought milk isn't enough and I need to add some cream.
> Anyone?
>
> Currently pressing at 50Lbs for 15 hours.
>
> Thanks
>
> Brian
>
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>


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