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<DIV style="FONT: 10pt arial"><FONT face="Courier New" size=2>Calvin, this
sounds like very good advice. I will try more rennet, larger curd,
gentler stirring and lower initial pressing. Unfortunately, I will be
unable to report on my success or failure for several months. Thanks
again for the advice.
dt<BR><BR><BR><BR><BR><BR><BR>c><BR>Content-Type: text/plain;
charset="iso-8859-1"<BR><BR>Dave<BR><BR>If crumbly and dry.<BR><BR>Can
be:<BR><BR>1. Not enough rennet.<BR><BR>2. Cutting curd to small.<BR><BR>3.
Rough stirring.<BR><BR>4. If curd scalded, scalding temp. to
high..<BR><BR>5. When pressed, initial pressure too
high.<BR><BR>Calvin<BR><BR><BR>----- Original Message -----<BR>From: "Dave
Turco" <dwturco@mhcable.com><BR>To: <cheese@hbd.org><BR>Sent:
Saturday, December 09, 2006 6:59 PM<BR>Subject: [Cheese] Cheese texture
problem<BR><BR><BR>> My problem is the texture of all my cheeses. They
are more crumbly then<BR>> creamy. I've tried everything including the
powdered milk with heavy<BR>cream.<BR>> Don't know what to do next except
try to get my hands on fresh milk. Any<BR>> suggestions?<BR>><BR>>
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