[Cheese] Clean break/coagulation problem -- Warning -- Long Post

[Jack Schmidling]

> I warmed the milk the night before to 20C, and let it sit, inoculated with
> mesophylic starter (and I also added some mild lipase powder for
> flavour (just the tiniest amount)), for about 15 hours at 20/21C.

First of all, experimenting with ingredients when something does not 
work, is not a good idea.

Second, you did not say what kind of cheese you were trying to make but 
letting it sit over night with the starter has nothing to do with making 
a typical cheddar cheese.

> A note about my rennet: I find that it fails to dissolve terribly well
> in the water; most does, but there is (as with last time) always some
> sediment on the bottom of the glass.

Use liquid rennet.


> Can you offer any advice?

Ponder my basic cheese process and see how it varies from what you did.
Try it and if that does not work, get back to us.

js

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