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Common Problems and Solutions

Common Problems and Solutions

Below is a list of the most common issues and solutions for cheese making.

 

Milk does not form a curd or coagulate

 

POSSIBLE CAUSE:

Milk Temperature too low

Rennet too weak or too old

Rennet was mixed in the same container as the cheese color

Colostrum in the milk

Not enough rennet used

Rennet destroyed by mixing in warm water

 

 

Cheese forms tiny curd grains as soon as the rennet is added to the milk

 

POSSIBLE CAUSE:

Too much acidity in the milk

High acidity can be caused from using old milk, unpasteurized milk or by adding too much culture.

It can also be caused from letting the milk ripen too long or adding too much culture

 

 

Cheese Tastes bitter

 

POSSIBLE CAUSE:

Unclean equipment or poor hygiene

Poor milk handling or not cooling properly

Too much acidity in the cheese making process

Too much rennet used

 

 

Cheese is Dry

 

POSSIBLE CAUSE:

Cutting the curd too small

Not enough rennet used

Overcooking the curds

Overworking the curds or stirring too much

Rough handling of the curds

Raising the temperature too high too fast

 

 

Mold growing on surface of the cheese

 

POSSIBLE CAUSE:

Unclean conditions during aging or drying time

Too much humidity during aging or drying

Not heating wax hot enough for waxed cheeses

Not rubbing with salt soaked rag for rind cheeses on consistent schedule

 

 

Cheese Swells and is filled with many tiny holes like a sponge

 

POSSIBLE CAUSE:

Yeast or Coliform Bacterial infection.  Both can be caused from unclean surfaces, not covering the milk during coagulation and ripening time.  Yeast can also be a problem if you make wine or beer in the same area that you make cheese.  Either infection can easily be identified.  Yeast gives the cheese the distinct smell of yeasty bread dough.  Coliform gives the cheese an odd funny smell.  Once the cheese is infected it cannot be saved, you must throw the cheese away and take steps to prevent any future infections.  Clean all the surfaces in your kitchen with a diluted bleach solution and make sure you cover your milk during the ripening and coagulation time.

 

 

Difficulty removing the cheese from the cheese press/molds or removing the cheesecloth from the cheese.

 

POSSIBLE CAUSE:

Bacterial invasion, which can cause the cheese to swell.  See number 6 above.

Cheese was not redressed as called for in a recipe.  This will make the cheesecloth stick to the curds.

 

 

Wet Spots on the cheese

 

POSSIBLE CAUSE:

Too much moisture left in the curds.  Curds were not cooked long enough.

Not turning an aging cheese often enough.

 

 

Oily Cheese

 

POSSIBLE CAUSE:

Room temperature too warm when air drying the rind.

Curds were over heated or stirred too hard.

 

 

Cheese has no flavor

 

POSSIBLE CAUSE

Cheese not aged long enough

Not enough acidity in the cheese from not using enough culture

Low acidity can also be caused from a residue left on pots and equipment from cleaning solutions.  Be sure to rinse them thoroughly and air-drying.

Not using enough salt to flavor the cheese.

 

 

Cheese is Rubbery

 

POSSIBLE CAUSE

Curds were handled too rough/ stirred too much

Curds were heated too quickly during cooking process causing them to get tough.

Too much rennet was used