Your \'Cheesy\' Questions

08/14/2010

Ask me your questions. Tell me your problems. Someone else is sure to be interested in the 'quirks' you are finding. I'll do what I can to answer them and if I don't know, I'll ask for advice from other cheese makers.

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Comments

Petra van der Steenhoven

10/31/2010 9:43am

Hi Donna, I am just in the process of making camembert but the rennet won't do it's think. I am keeping the milk to 32-34 temp but it has been now over an hour. Can I bring the temp up and how high?
Thank you, Petra

Donna

10/31/2010 11:40am

Hi Petra,
I would sit the pot in some hot water just for a minute or 2 maximum as it will only heat the bottom and sides. This should get the rennet working. Remember not to stir the milk once the rennet has been added.
Let me know how it turns out.
Good Luck!
Donna

Petra

11/09/2010 6:01am

Hi Donna,

The camembert turned out great, thanks for your help

Petra

Vicki Birch

11/28/2010 2:27pm

Hi Donna,
I am also having the same problem with the rennet not working. How much cooled boiled water was I suppose to use as I may have over done it!! It is now 1 hr 45 mins and not much happening!
Will try putting in hot water like you told Petra. Otherwise do I just leave it to see if it sets. What to do!!!!
Vicki

Donna

11/30/2010 8:00pm

Hi Vicki,

Sorry about the delay in responding, I've been away teaching cheesemaking in Christchurch.

Did sitting the milk in hot water help things along for you. I find this works quite well.

Kindest regards,
Donna

ANNETTE GUNTHER link

12/12/2010 12:00pm

Have made several batches of Feta very well. This time its soooo soft virtually melted in the brine. I usually have a mix of cows milk This batch was from 1 cow. Would that be an issue ?? I doubt it shed been calved 3 months ..or what would you suggest I must have done wrongly I made 5 litres milk up and 1/2d the ingredients, It smells good and tastes OK but now the dogs are lapping it up instead of us..

Donna link

12/13/2010 2:17pm

Hi Annette,

Your slimy feta is due to using a low salt brine which is the recipe you have as (I think) it tastes the best!! When the salt has been reduced the calcium to salt ratio is changed and the low salt brine causes calcium in the cheese to leach out causing the slimy surface. To stop this, add Calcium Chloride too your brine.

For more detailed instructions, see the 'Understanding Brines' tab on the left.

If the slimy feta smells OK then it is still ok to eat, some say it's spreadable and don't mind it that way. Otherwise, try your hand at a higher salt % brine of around 12-16% and see how you find the flavour.

Kindest regards,
Donna

Annette

12/15/2010 3:00pm

Thanks Donna I think that was the issue I will get some CAL Chloride I dont want it any saltier than the amount you gave us at the course.
I also tried heating the next batch of curds for 10 mins at 32 degrees then draining through cheesecloth overnight internet hint) as I in desperation read on the "net" It has been a success so far tho may be a drier crumblier cheese when ready .
I am also going to try NOT pasteurising the milk as it is our own and I know all is very clean.
Boy this cheese making lark gets into your head very quickly !!

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