[Cheese] newbie; curd never formed.

[lou02@aapt.net.au]

Hi Pam
The junket recipe I used use a soft cheese like fetta, but I didn't use any
buttermilk.  Tfhe recipe I have uses 5litres of fresh milk heated to 27deg cel.
Stir in half a junket tablet dissolved in a little water.  Keep the milk at 27
deg for 2hours. Remove from heat then cut. Then transfer the curd to a cloth to
drain for 24 hours.  Add salt to the whey and soak the cheese in it for 24
hours then remove and rinse in fresh water. Heat 1.5 litres of fresh milk and
salt generously very salty to taste. Pou7r the hot milk over the cheese and
leave at least for 2 days or until most of the cheese is floating above the
milk. turn the cheese 2 to 3 times daily. the finished cheese should have large
holes in it. If this cheese is placed in a 4% brine it tastes very like fetta.
Regards
Tina

Quoting Guppy21014 at aol.com:

> Hello
> I am new to the list.  I tried to make the basic hard cheese recipe  from the
> junket site and the curd never set.  I used 1 gallon of  pasteurized but not
> homogenized milk and 1/4C buttermilk and 1/2 tablet junket  rennet.  It sort
> of turned out looking like sand and very dry.  Can  you tell me what I did
> wrong?
> I have made goat cheese with vinegar before and it came out very  nice.
> Thanks in advance for any advice.   Pam
>
>
>
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