Problems while making cheddar
Hello,
I'm new to cheesemaking and would really appreciate some advice.
As you can see on the picture I have problem with pressing the cheese and also with the cheddaring process.
The process:
Heated milk to 31C, then added ML starter. Waited 40 min.
Added calcium chloride, anatto and rennet. Mixed for about 30 seconds.
Exactly after and hour I've got a clean split. Cutted the curds and let them sit for 5 min.
Heated them up throughout 45min period untill 39C. First problem occured here. The curds were falling apart too easily. They were grainy and only few holder its shape.
After 45 min I poured out most of the whey. Put plate with a little bit of weight in the cheese curds otherwise they would not stick together.
I cutted them to two pieces and started cheddaring, turning them about every 15 min while maintaining 39C. Another problem the cheddaring was happening really slowly if even. I was flipping them for maybe 2 hours and the cheese blocks were not getting any acidic flavor developed and were not getting more flexible.
After they I cutted them into cubes and pressed. After and hour added more pressure. After 1,5 hours I flipped the cheese and added even more pressure. After about 6 hours I flipped again and let it sit for about 10 more hours.
My conclusions:
- Milk had to be too acidic (that's why curds were falling apart)
- I added to little ML starter, that's why cheddaring was not happening.
- Maybe there was to little rennet added.
I will really appreciate some advice.