[Cheese] So whos the new guy ? / Suggestion for experiments

[Kit Anderson]

Here's the result from my effort. I divided the batch and tried two ways 
to emulsify the butter. First was in the blender at room temp, then 
heated. Second was putting the butter in at 90F, letting it melt, and 
then in the blender for 5 minutes. I added the cultures, waited, added 
the rennet, and waited.

No break at all. Waited another hour. No break. I cooled and then 
skimmed the milk. I was able to recover 86% of the butter. Then I 
applied heat in hopes of a ricotta. No deal.
So, powdered buttermilk will not emulsify butter fat. Although I have a 
biochem background, I am a noob at dairy science and can't explain the 
results. No casein in buttermilk, perhaps? Or the pH of the buttermilk 
was already low enough and the added culture was the culprit?

Kit