need help quick with cheese making screw up!

RangerBrad · #1 07/25/10, 11:30 AM

We used a gallon of fresh goat milk and the recipe from the junkett tablet box. and We used 1 and 1/4 junkett tablets and waited 2 hours. When we went to check if it would break cleanly we found a thin soupy mixture, clear on top and curduly watery on bottom. What could we have done wrong and can it be saved at this point or just pour out and start over? We're covered up in milk right now and would like to use it to make cheese but so far it's been a disaster on both attempts. Can yal reccomend a book or recipe website that will get us going in the right direction? Thank's Brad and wife.

Cannon_Farms · #2 07/25/10, 11:41 AM

theres a great cheese making forum on this website. What temp was your milk?

RangerBrad · #3 07/25/10, 11:53 AM

we left it over night with 1/4 cup of buttermilk added then today, heated to about 92 deg. lightly stirred in 1 and 1/4 tablets of rennant and set it in the unheated oven

Cannon_Farms · #4 07/25/10, 12:47 PM

was the milk cold all along? I have had rennet take more than it should to set milk, try a bit more and if it doesnt work then it probably wont. Chickens and dogs love cheese screw ups

RangerBrad · #5 07/25/10, 01:43 PM

were wondering if it could have had anything to do with using regular store boughtcultured buttermilk. I didn't see on the carton if it was active culture buttermilk

Alice In TX/MO · #6 07/25/10, 01:53 PM

If it's not a cultured buttermilk, it won't work to increase the acid in the milk.

Also, Junket is not the rennet of choice. I suggest you order the real rennet from cheesemaking.com

Alice In TX/MO · #7 07/25/10, 02:10 PM

From www.cheesemaking.com's FAQ

4. Can I use junket tablets as a substitute for rennet?

No. Cheese rennet is 80% chymosin and 20% pepsin. Junket is 80% pepsin, so it is much weaker than cheese rennet. Even if you use more of it to compensate for this, there is so much pepsin in junket that it increases protein breakdown to the point where there are problems when the cheese ages.

Junket was made for custards. If you read the label, you will see that there are many additives in it. In spite of this, and despite the price of junket (not inexpensive), there are many recipes online for making cheese with junket. We think this originated when supplies were hard to find for home cheese making. Now that they are widely available, there is less reason to use junket.

Eunice · #8 07/25/10, 03:06 PM

I use junket tablets for making cheese, but I have been at it long enough that I know the amounts for what kind of cheese (after I wrote it down). I would like to get real rennet from the cheese plant that is 150 miles from me, but I have trouble getting that far from home at this time of year. The little bottles of rennet at the health food store don't work more than they do work.

RangerBrad · #9 07/25/10, 03:13 PM

yes this is custard junkett and we were using the recipe from the manufacture in the box. Can yal recommend a supplier for real rennent? Thank's

Alice In TX/MO · #10 07/25/10, 03:53 PM

Rennet from:

www.cheesemaking.com

farmerjohn · #11 07/25/10, 08:18 PM

The above website belongs to Ricki Carroll. Her book on Home Cheese Making is the best as far as cheesemaking goes. There is not alot of specific recepes for goat cheese. Her company is fast on processing orders. Junket tablets needs twice the amount to work and is a weak form of Rennet, plus it also needs another ingredient. Best to throw it out and start over. Order the rennet from the cheesemaking supply house plus cheese salt and meso and thermo starters. The large packet makes up unto a large amount that can be frozen in an ice cue tray-removed and stored for futurre use. It is usually 1 cube per receipe. You will have enough starter to do almost all types of cheese bothsoft-semi and hard. Check out and sign up for her monthly newsletter and receipes. I have bought supplies from this company for over 30 yrs. and have never ahd a problem with anything. If her VHS tape is still available on her sale sectionfor 2.00 it is well worth it. I love the tape. I make all of my cheeses from her supplies. I do my own yougurts, cottage cheese, sour cream and all cheeses. Make some cheese and put it with Ritzherb crackers. Such a treat.

Alice In TX/MO · #12 07/25/10, 09:08 PM

I make all of Ricki Carroll's recipes on cheesemaking.com (and in her books) with goat milk. WONDERFUL success.

I have six different kinds of goat cheese in the fridge right now.

Fromagina (like chevre)
Manchego
Cheddar
Feta
Jack
Ziegenkase (an Alpine style cheese)

Laverne · #13 07/25/10, 11:14 PM

If it's like thin yogurt I would put it in a boiled clean pillow case or other fine cheese cloth and drain it to make a soft spreadable goat cheese, and add salt and garlic. I don't know why but Junket works for me and I only use Junket. Have never had a failure. I make mostly cheddar, half a tablet per gallon. I think it needs heat to set, I have my milk at 85 degrees and cover with towels to hold temperature. Takes about 2-3 hours to set. I also use yogurt as a starter. I usually do 4-5 gallon batches.