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I've been making cheese all summer with most of my milk and putting it in the freezer. The cheese had been turning out great but my last three batchs have been wierd. I make the kind that doesn't use much rennet but sits for 24 hours and it's like a cream cheese. The problem is that it looks like yogurt rather than curds and whey and is slimey, when you try to pour it it's like a big slimey glob that slimes out in one big glob. It's really pretty gross. Last year at this time I was making cheese only I was doing the cut the curds , drain and press and it developed tunnel through the pressed cheese and someone said that it was caused by bacteria that was really bad because of the summer heat. I clean the teats and udder very good with bleach water with a little dawn dishwashing liquid in the mix and use a clean paper towel for both sides and one for drying. I boil the SS pan that I make it in. I'm trying to include as much info as I can here. I use buttermilk for culture and this may have started when I bought a new carton. Please help me out here cheesemakers.
Thanks
Sherry
Thanks
Sherry