Cheesemakers!

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Comment by Jessica Eiden Smedley on October 25, 2011 at 7:43pm

Thank you for the link!  I really appreciate your time.

Comment by Lynda Reynolds on October 25, 2011 at 7:41pm

www.cheesemaking.com for the veggie rennet.

Comment by Mary Karlin on October 25, 2011 at 7:40pm

My first take was the ultra-pasteurized milk. Due to the processing that milk will not form curds. Also, using a mesophilic culture and rennet is best. The rennet is the coagulant.

Vegetable or microbial rennet would fit your dietary considerations. My preference is liquid. Purchase from New England Cheese, www.cheesemaking.com. If you don't yet keep a 'pantry' of cultures for cheese making, buy the C20G Chevre blend from NEC. You will be successful with that.

 

Comment by Jessica Eiden Smedley on October 25, 2011 at 7:35pm

Thanks for you help.  I'm a vegetarian and have a difficult time finding plant-based rennet.

 

Back to the kitchen!

Comment by Lynda Reynolds on October 25, 2011 at 7:33pm

My guess is the ultra-pasteurized milk...never works for me.  And I've never used lemon juice except for lemon cheese.  I use cultures and rennet.

Comment by Lynda Reynolds on October 25, 2011 at 7:31pm

My guess is the ultra-pasteurized milk...never works for me.

Comment by Jessica Eiden Smedley on October 25, 2011 at 7:17pm

Ha! More information would have been helpful!!  Sorry about that.  I used whole, ultra-pasteurized milk and lemon juice (fresh).

 

I've made it once before and the only difference was I used bottled lemon juice and it worked like a charm.  Maybe it was the lemons?

Comment by Mary Karlin on October 25, 2011 at 5:45pm

Tell me more about the milk (pasteurized or past and homogenized? or ultra-pasteurized?). What starter did you use? was rennet involved?

Mary

Comment by Jessica Eiden Smedley on October 25, 2011 at 5:40pm

Hi guys.  I made a batch of chevre the other day and it failed to curdle...became a big soupy mess.  Whey did drain off and was was left in the cheese cloth never set and remained extremely soft; like the consistency of yogurt.

 

Any thoughts as to what happened?

Comment by Mary Karlin on September 6, 2011 at 8:07pm

Hi Simona-

Thanks for the info re: your blog and offer to link to mine. Note from my www that the Blue Gouda uses P Roqueforti, not P candidum. Edit oversight.

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