breakbeer
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- 31/1/12
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Bring 4L of Goat Milk to 37d
Add 2ml Calcium Chloride, 1/64 (drop) tsp starter culture & 2 dissolved rennet tablets while stirring
Keep at 37d for 1.5 hours
Cut curd into cubes (this is where I think I went wrong, didn't really cube up until later & didn't seem firm enough)
Keep at 37d for another hour
Gently stir every 5 mins for 30 mins (this dissolved it into a soupy/yoghurt consistency)
Scoop curds into moulds using a draining spoon
So, should I have left it longer than 1.5 hours in the first step until the milk had set more firmly? Not enough rennet? Not enough starter culture (Mesophilic)?
No idea where I went wrong?
I've lined a collander with cheese cloth & sat it on top of a pot then poured what's left into that, it's draining slowly but I don't reckon it'll be any good
Add 2ml Calcium Chloride, 1/64 (drop) tsp starter culture & 2 dissolved rennet tablets while stirring
Keep at 37d for 1.5 hours
Cut curd into cubes (this is where I think I went wrong, didn't really cube up until later & didn't seem firm enough)
Keep at 37d for another hour
Gently stir every 5 mins for 30 mins (this dissolved it into a soupy/yoghurt consistency)
Scoop curds into moulds using a draining spoon
So, should I have left it longer than 1.5 hours in the first step until the milk had set more firmly? Not enough rennet? Not enough starter culture (Mesophilic)?
No idea where I went wrong?
I've lined a collander with cheese cloth & sat it on top of a pot then poured what's left into that, it's draining slowly but I don't reckon it'll be any good