[Cheese] No break

[Jack Schmidling]

Brian wrote:

> It seems that every batch I have made using store bought full fat milk is 
> having problems with making a curd.

I have never had particular curdling problems with full fat milk but it 
presents all sorts of problems with the texture of ripened cheese.  I 
would never use it for anything other than cottage cheese and then only 
if you want the extra fat.

Dry milk and cream or low fat milk and cream are really the only options 
for decent cheese.  Don't bother with skimmed milk from the store as 
these days it is only reconstituted dry milk.

All processed milk produces a very soft curd and as has been mentioned, 
calcium chloride should be added.  With careful management, it can be 
brought to a firm curd but slow and careful stirring are the bywords.

Cost is an issure of course but if you are trying to save money by 
making cheese, forget it.  We do it for fun and like most fun things, it 
costs money.

I have devoted a web page to Cheese Milk with various combination that 
work.

js


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