[Cheese] First Cheese Texture?

[Tim Weatherwax]

Hello All,

 

I made my first cheese yesterday and I had a question about the texture.  I
tasted some curds during the draining process and the curds had a rubber
feel and texture, not soft like a finished cheese.  Should it be this way or
did I do something wrong?

 

I followed the “simple hard cheese” recipe on Jack’s website.  I used two
gallons of fresh cow’s milk from the dairy farm down the road, I
pasteurized, used a powdered meso starter and ½ a tablet of vegetable
rennet.  Both starter and rennet were purchased a month ago and stored in
the freezer.  My temps held ok but I was unsure how long “very slowly” meant
when going to 102 degrees after cutting curds.  (I took 80 minutes)

 

I salted and pressed them, If I messed it up maybe I can give it to the dog
as a rubber chew toy.

 

Thanks,

 

Tim

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