Dear Members,
First ricotta was ok, still having problems with the clean break, but
it went ok after 12 hrs pff, second
queso blanco, no problem, but no my last project is camenbert i do not
have a good feeling.
The clean break problem seems almost coming back no me again...
I followed the recipe exact, added the rennet tablet 1/4, it should
give a clean break after 60 min.. hell no....
I added more rennet, because i saw that many of the clean break
problems is too less rennet or rennet
which was to long in freezer ( mine 1 month ) or bad quality ( yes yes
I know Junker rennet ) got the feeling
that they have to change the name into "Junk tablets) losing lots of
time and material because of a bad
quality rennet is basicly a stupid thing of myself, at the end the
price will be more right !
I will now wait for a clean break, but have a feeling it will take 1
day more, and this would/could ofcourse
affect the quality/taste/ of the camenbert right ?
Could anyone give me more confidence that it is the rennet which is
the problem, so I will buy the liquid good stuff ?
e.g. is this the problem?
Greeting and thanks a lot
Irma
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