Troubleshooting the Main Issue with Curds Not Setting!
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- Опубліковано 28 чер 2024
- Have you ever had issues with your curds setting? Do they sometimes take too long or not set at all? Is it sloppy and fractures when trying to cut it? Are you puzzled by the cause of these issues? Well, this video is for you!
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Ive come here from a meme channel with a public tweet saying "corona lead me down a rabbit hole on yt and led me to and Australian cheese maker who starts his vids with g'day curd nerds and gets attacked in the comments by italians." I love it here.
same. wanna be friends
197
Yes.
Same
not a single original experience
Great video Gavin. I always use a top quality unhomogenised local milk and have no problems. On a couple of occasions I tried a Woolworths brand milk and had no end of trouble with curds not setting. After contacting you on your Ask the Cheeseman hour, you suggested the Woolworths milk is likely to have been heat treated to a point where it will not be affected by the rennet. Wise words (as usual) proved to be true.
Thank you for all you do for the cheese making community.
You are a national treasure!
Good informative video Gavin seeing the differences really helps. It was hard to find unhomogenised milk around here till recently and that has made a huge difference to the quality of the curd set now. cheers 👍👍👍👍👍👍
Glad it was helpful!
After learning that some cows carry an EE in the proteins that are responsible for setting up the curd I had all my girls tested. I am lucky NO Es in my small herd!
Hi Gavin from the UK, great video,, now we need one to cover the Rennets. Single , double, tableats , and the powdered rennet. are you up for that one.
I was amazed to see the OLD rennet still did the job, I have used ne a few months over and had a good set, but two years. I guesse you knew that before you started!!!🤐
Yes, yes I did!
Love your channel, Gav!
I always thought I couldnt make cheese with milk that was pasturized and homoginized this is VERY good news to me! Thank you!
I did find an use for UHT milk, I use it to make spread cheese.
It does take much longer to curd, but eventually it will. And I'm letting it drain for a while in cheese cloth
The only way I could have goat milk was uht, and spread goat cheese that way is actually pretty good
This was so helpful and informative. As you may remember, I had massive issues here in Japan with milk. I ended up trying to work out if it was the milk or the rennet. In the end I found only one milk that was treated at 65 degrees Celsius for 30 minutes which worked. All other milks here in Japan so far that I have found are all heat treated to 130 degrees Celsius for 2 seconds and none of them work. Interestingly enough though, I made Parmesan style cheese and had to mix 10 liters of this milk with 2 liters of skim milk. This mixture of milks actually worked! I ended up getting the extra curds expected from an extra two liters of milk. Waiting in the cheese cave for a few more months. I will do some similar tests to check the rennet because when I first started I used the Mad Millies rennet tablets after initially using some other non specific strength liquid. Your liquid rennet has proven itself even after travelling internationally through the mail! So I want to give some of the other milks a second chance given that it is 130 degrees and not higher, unhomogenized and might have a chance with stronger liquid rennet that you sell. Thanks so much again for all your help!
You're most welcome Eugene!
It is uncommon to find unhomogenized milk in my area. I noticed early on in my cheese making that if I followed the set time in your recipe that the curd would be a little sloppy and needed more time. Now I usually add ten minutes to the set time in the recipe and it works out fine.
I just made some cheddar using rennet that was two years out of date and it turned out fine.
Great video! I can only get pasteurized homogenized milk and generally have a little bit fragile/sloppy curds even when I wait a little longer than suggested by the recipe. Do you think it is better to wait longer or to just add a bit more rennet, and how much more would you say (for example 20% more). I worry that waiting too long messes with ripening time for the culture
Having had this issue, I'd wait 10 minutes, then check. Then another 10 and check. You'll get a good cut eventually, as not all milk is the same, even if sold as the same.
Sound advice!
When you take new milk or a new enzyme and do not know the dosage, you need to do a rennet test. There is a special formula that indicates the volume of milk and enzyme, the temperature of the milk and how long after you want to get a curd according to the recipe.
from a different cheese making video, i got that any milk processed beyond 2% is just entirely unsable for cheese, no exceptions. 2% can be used, but it might take a little longer, but you'll need to add like a cup or two extra cream for the best results
Thank you Gavin, very helpful.
Glad it was helpful!
Request: make a high temperature cheese (cheddar?) like the kind used in sausage making. Pls.
Just make a farmhouse cheddar using my recipe and use it for sausage when it is one month old. It won't melt as much as regular cheddar.
fortunately a local chain's house brand is not ultrapasteurized. with a little extra rennet and cacl it works fine
My local supermarket, REWE in Germany, has changed their store brand organic milk some time in the last year. It used to be the cheapest available cheesemaking milk for me, but one day I saw in the store that the sell-by date was suddenly much farther away even though nothing on the packaging had changed. I don't know how exactly they treat the milk but it sets much more slowly and "sloppily" now :(
Interesting!
ich glaub, dass das Kalzium chlorid länger braucht um zu wirken .. und ich weiß nicht ob auch da mit dem Renit ... das wirklich homogen dann in der Milch verteilt war ?
I'm pretty sure that your video proves that I'm in a simulation.
I just made a cheese last night and it didn't set.
Then you released this video about cheese not setting less than an hour after my failure :p
We're all in the Matrix
Hi. I had some problems with the curd set when using milk powder! Do you have any tips for that? I want to use it for making hard cheese without the use of lysozym. Best wishes Gav.
Yes. My tip is don’t use powdered milk
@@GavinWebber 😂😂😂 well ok! Thanks
Thank you for using the Imperial system for us dumb Americans. It makes it a lot easier to follow your recipes with out having to convert in the middle of the process.
You're welcome.
If I have access to fresh cow's milk, is this even better solution? Do I need to use CaCl2? TY
Yes, definately. I didn't include raw milk as an option because not many home cheese makers can access it easily or legally. No, you will not need CaCl2 for raw milk
I use raw milk I have encountered this problem once , with the same rennet for haloumi cheese. Once I used two different 20 L containers to carry the milk , I had this problem with the milk which was inside the plastic container(I use a 25L pot ) but I didn't have this problem with the milk carried in Aluminum container. It sounds weird but I still can't find the reason?!?!
Maybe the plastic container had some contaminants
Gavin one question if i use milk (directly from cow) then boil it and use it for making cheese do i have to use calcium chloride?
If you boil the milk, then you won't be able to make anything other than Paneer. It denatures the proteins in the cheese and will not set a curd.
@@GavinWebber Just to pasterize on 70c ?
Once i had a problem with frozen milk did not set at all, i had to use citric acid to coagulate, it was bacteria tested milk from faculty of agriculture so i was confident it was ok ..Is it because it was frozen?
Frozen milk can set with heavy amount of rennet or add calcium chloride to stabilize
I've always wondered, when you say to stir for no more than one minute, what happens if the milk keeps moving? does the curd not set?
No big issue. The curds usually start to coagulate at about 12 minutes, but sometimes much earlier.
Is LTLT milk available in Australia? Possibly labled vat pasteurized
No I haven’t seen it
@@GavinWebber it's low temperature long time pasteurization. 145f (about 63c) for 45 minutes. The time that the milk has to be held at temp makes it un-economical for large dairy processors, but the lower cook temp leaves the fat globules in better shape than other types of pasteurization
@@bobby_greene Like this then; ua-cam.com/video/JmdXzpExUvo/v-deo.htmlsi=aBYZeZ0sY3muhN-h
Nice one !
Where's the Cat ? Pretty sure i included a Cat for good measure ;)
You’ve gone ahead and cross contaminated the milks by using the same spoon.
Doesn’t matter as I tossed the milk
Get over it