Another cheese making failure :(

[LFRJ]

Man I suck at cheesemaking!

I followed the Fankhauser 1 gallon to the T, used buttermilk starter, achieved a nice clean break, but alas, I could not get the curd to set up "to the consistencey of firm scrambled eggs". I held at 100 for at least 15 minutes, more like 20.

All I ended up with was a small bowl of very soft cottage cheese. What gives?

[Pony]

Darn! No idea what caused the cheese to fail, but will be watching to see if anyone has an answer for you.

[Alice In TX/MO]

Which recipe?

What kind of buttermilk did you use?

How long did you let the cultured milk set at room temp?

What kind of rennet are you using? How old is it?

How long did you let the cultured milk with the rennet added set at room temp?

[Tim D Pruitt]

Dunno what happened in your case. However, with cheese you have to be extremely clean and normally for the right outcome it is best to pasteurize in order to kill any bacteria that might overcome your culture that you are introducing. in my experience, it is better to use a culture than buttermilk as the results are more predictable.

Tim D. Pruitt
Pruittville Nubians
701 Pruittville Dr. Haynesville, LA 71038
(318) 927-6283
http://www.pruittvillefarms.com

[Alice In TX/MO]

I have my stirred curd cheddar recipe saved in Google Drive, but I don't know how to copy and paste it here. Here's a link to it.

https://drive.google.com/file/d/0B2C...it?usp=sharing

[LFRJ]

Thanks Alice. I'll definitely look at it. I have made the Fankhauser recipe for 1 gallon before with success. This time though, it seemed to take a long time for the milk to set up to achieve a clean break. Much longer than an hour. My rennet is a year or so but seems to still work. It is kept refrigerated.

I always pasteurize my milk for cheese. It was fresh milk.The butter milk was store-bought, but cultured.

The only thing "off" is that our temperatures have been much hotter than normal in our parts. Inside, its been in the high 80's for much of the day. We don't have air conditioning. So hot, I actually set the clock and do my milking at 2AM when its cooler!

I would use the packets - but I'm stubborn about that. I want to learn to make cheese without having to rely on little packets as much as possible.

(sigh) I'll try again.

[Alice In TX/MO]

Year old rennet is past the truly reliable stage.

[Pony]

Originally Posted by Alice In TX/MO

I have my stirred curd cheddar recipe saved in Google Drive, but I don't know how to copy and paste it here. Here's a link to it.

https://drive.google.com/file/d/0B2C...it?usp=sharing

Alice, is this the recipe you use for your "never gets to cheddar" cheese?

[punchiepal]

I have not had success with this recipe in hot temps. The ONLY way it turns out for me is if I have the window air conditioner on in the bedroom and take the pot in there to sit for the 12hrs. Ideal temp for me seems to be around 68 for the ferment stage, otherwise too much buttermilk. Something else I discovered last summer, if the mixture "coats the spoon" when I stir after sitting it more than likely will not set right.

[Alice In TX/MO]

Yes, that is my never aged cheddar.