Flag Product

ARE YOU HAVING PROBLEMS GETTING A CLEAN BREAK?

Add to my list

Send to friend

Compare prices

Shop for it: (added from 1 site)

Buy itbiology.clc.uc.edu

See more products from this brand »

Added by 1 people

fallentimbersfa... added to Goat - Cheese &...

0 Hearts

Description:

For beginning cheese makers, I strongly recommend that a series of cheese related projects to be mastered before attempting to make 'basic cheese.' With a basic cheese, the step which most often presents difficulties is the... See more » For beginning cheese makers, I strongly recommend that a series of cheese related projects to be mastered before attempting to make 'basic cheese.' With a basic cheese, the step which most often presents difficulties is the ability to achieve a clean break. Test for a clean break by plunging a clean finger into the inoculated & renneted milk and lifting. Properly coagulated milk should break cleanly around the finger, and clear whey should fill the gaps produced: Ninety nine percent of the time, the failure to acheive a clean break is because one or two of a few critical requirements have not been met. I first posted a list of check points on the Countrylife Dairy Discussion Board in September 2002. Here are the critical factors: * Good quality fresh milk (if it has started to turn or has a high bacterial count, it can interfere with lactic bacteria) * Active bacterial starter, correct proportions mixed in thoroughly * Proper incubation with the starter to slightly acidify the milk. * NOT over acidified. This would cause it to slightly clabber (thicken). Even slightly clabbered milk will never yield a clean break. * Active rennet, correct proportions, mixed in thoroughly * Correct time and temp for coagulation, undisturbed. * See below for a discussion of the possible need for calcium to get firm curd in store-bought milk... * Add the starter the night before, let sit at room temperature, and add the rennet the next day. Let sit until a clean break, usually 2-3 hours. * Add the starter and after a few minutes, add the rennet. Let sit until a clean break, anywhere from 1 to 8 hours depending on proportions. 1) Was the milk fresh, and warmed up to room temperature? If milk has started to "turn," the wrong bacteria can grow and prevent the starter bacteria from growing properly and acidifying the milk. (If you use store bought, check the expiration date for the freshest.) Also, if the milk is not warmed properly (at several stages), bacteria will not grow, or rennet will not act on the milk. 2) Was the starter fresh and active (either buttermilk or yogurt)? The bacteria in the starter must be alive and well. Bacteria may have died in outdated starter. When in doubt, purchase the freshest buttermilk or freshest Dannon plain yogurt which you confirm is not outdated. 3) Did you add the correct proportions of starter for milk? If you add too little starter, the milk will not be acid enough for the rennet to work. If you add too much, the milk may get over acidified and curdle. Over acidified milk is recognize the by a slight thickening (clabbering) of the milk. The milk should look exactly like regular milk when the rennet is added. If the milk is even slightly clabbered, you will NEVER get a clean break Remember that buttermilk contains mesophilic bacteria which grow well at room temperature while yogurt contains thermophilic bacteria which grow more slowly at room temperature. Buttermilk bacteria are aggressive acidifiers. Therefore, it takes 1/2 to 1/4th as much buttermilk as yogurt to act as starter. (With very active buttermilk, you may only need 2 tablespoons/gallon of milk for proper acidification.) 4) After adding bacterial starter, did you let the inoculated milk incubate (sit) at room temperature overnight? Bacteria will not grow if the milk is not warm enough. It should stay close to 68 F (20 C) overnight so that the bacteria can grow and make lactic acid to acidify the milk. This room temperature incubation is mandatory. If it is too warm, the milk may over acidify. 5) The next morning, did you warm the inoculated and incubated milk up properly before adding the rennet? Because rennet is an enzyme, it works better at warm temperatures, and hardly at all in cool milk. Also, if the milk is warmed too high, the curd will be tough, and alter the quality of your cheese. The consistency of the milk should not change when warmed. 6) Was the rennet active, did you use the correct amount? Rennet is an enzyme, and can deteriorate with time. I have never had problems with Junket Rennet tablets going bad even after a year or See less »

Comments (0)

Add a Comment:

Not a Kaboodler? Join Now, It's Free!

Email:

Screen Name:

Password:

Birthday:

Security Check
(Reload)

Enter Both Words

I have read and agree to the Terms of Service

Remember me on this computer.

Kaboodle will send you a newsletter and updates from your friends. You can unsubscribe at any time. Kaboodle does not sell or share your email address or personal information with anyone.

Cancel Already a Kaboodler? Sign in

ARE YOU HAVING PROBLEMS GETTING A CLEAN BREAK?

Comments (0)

Add a Comment:

Thanks for Hearting!

Not a Kaboodler? Join Now, It's Free!

Sign in to Kaboodle