Irma,
Try powdered milk, and add cream as needed. Ultra pasteurized milk just
won't curdle, and nobody sells regular pasteurized milk any more. I
gave up on store bought milk and only use powdered. Clean breaks every
time, even with Junket.
Scott
irma@[EMAIL PROTECTED]
wrote:
>
> Dear Nick,
> I did my homework carefully, the milk is always the problem, we wisch
> we could get the fresh stuff, but not possible overhere in MD, exsp.
> for camenbert
> fresh milk is a " must " i know but.... since all the recipes in the
> book called for " store bough milk " because 80 percent of the
> cheesemakers cannot get
> fresh milk, it should work with store bought milk, otherwise they
> would not give out the recipes in the book I guess, Yes I dissolved
> the rennet in cold water like always
> the starter is special made for camembert., Mesophilic Starter, I do
> not think this is the problem its.
> One other thing, the recipe ask for heating the milk constant to 90 F,
> I had it up to 120 accidential, but I do not think this is a big
> problem, because the starter
> can handle this temp, any advice ?
>
> I ordered now the liquest stronger rennet stuff with the cheesemaker,
> and will start next weekend all over again, this has to work
> pfff... :))
>
> "perfection is only 100 percent "
>
> Irma
>
>
>
>> The milk should definitely be unhomogenized, preferably raw,
unfiltered,
>> unpasteurized. Are you using a lactobacillus starter to acidify your
milk?
>> The rennet tablets should keep forever in the freezer. Do you dissolve
them
>> in a little cold water before stirring in?
>>
>> I think it's wonderful that you are so adventurous and making so many
>> different kinds of cheese. Don't despair! Re****t back. ;-)
>>
>> --
>> Nick. Sup****t severely wounded and disabled Veterans and their
families!
>> I've known US vets who served as far back as the Spanish American War.
They
>> are all my heroes! Thank a Veteran and Sup****t Our Troops. You are not
>> forgotten. Thanks ! ! ~Semper Fi~
>
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