Troubleshooting - Cheese

WHY ARE MY CURDS NOT FORMING?
Ensure proper measurement and distribution of rennet or acid. Check and maintain the correct temperature according to the recipe. Use fresh, high-quality milk free from antibiotics or other contaminants.

WHY IS MY CHEESE NOT AGING PROPERLY?
Monitor and adjust humidity and temperature levels in your aging environment. Ensure proper ventilation to prevent mold growth. Keep aging cheese away from strong odors and potential contaminants.

WHY DOES MY CHEESE HAVE OFF FLAVORS OR ODORS?
Thoroughly clean and sanitize all equipment and surfaces used in cheese making. Handle milk and ingredients with care to minimize contamination. Taste cheese periodically during aging to monitor flavor development and prevent over-ripening.

WHY IS MY CHEESE TOO DRY OR CRUMBLY?
Adjust pressing or draining time and pressure to achieve the desired texture. Avoid excessive cooking or heating of curds, which can expel too much moisture. Consider adding more moisture-retaining ingredients or adjusting the recipe.

WHY IS MY CHEESE TOO MOIST OR RUBBERY?
Increase pressing time and pressure to expel excess moisture from the curds. Monitor pH levels during cheese making and adjust as needed. Ensure proper aging conditions to allow moisture to evaporate gradually.

WHY IS THERE MOLD GROWTH ON MY CHEESE?
Thoroughly clean and sanitize aging equipment and storage containers. Maintain proper humidity and temperature levels to discourage mold growth. Handle cheese with clean hands and tools to minimize contamination.

WHY DOES MY CHEESE HAVE A BITTER TASTE?
Use the recommended amount of rennet or acid according to the recipe. Ensure proper aging conditions, including temperature, humidity, and ventilation. Avoid cross-contamination during cheese making and aging.

WHY DOES MY CHEESE HAVE A SOUR OF ACIDIC TASTE?
Monitor pH levels during cheese making and adjust acidity as needed. Ensure proper sanitation practices to prevent contamination. Taste cheese periodically during aging to monitor flavor development.

WHY IS MY CHEESE NOT SETTING OR COAGULATING PROPERLY?
Heat milk to the correct temperature according to the recipe. Ensure proper measurement and distribution of rennet or acid. Handle milk gently to prevent denaturing proteins prematurely.

WHY DOES MY CHEESE HAVE AN AMMONIA SMELL?
Increase ventilation in the aging environment to dissipate ammonia gases. Monitor aging conditions closely to prevent excessive protein breakdown. Ensure proper sanitation to minimize contamination.

WHY IS MY CHEESE BLAND?

Use fresh, high-quality milk from a reputable source for cheese making. Handle the milk properly, ensuring that it is stored and processed under sanitary conditions to prevent contamination and off-flavors. Ensure that the milk is properly acidified by using the correct amount of starter culture or other acid-producing ingredients. Monitor pH levels during the cheese-making process and adjust as needed to achieve the desired acidity. Ensure that the curds are cooked or heated to the appropriate temperature and for the recommended duration specified in the recipe. Properly cooked curds should have a developed flavor profile. Ensure that the cheese is aged for the appropriate duration specified in the recipe. Maintain consistent aging conditions, including temperature and humidity, to promote flavor development.

WHY ARE MY CURDS DIFFICULT TO PRESS?
This issue may arise due to excessive stirring or prolonged cooking of the curds during the curds-and-whey stages. The curds might have expelled too much moisture, making them less pliable or pressable. It's crucial to adhere closely to the provided directions and avoid overworking the curds with excessive stirring or subjecting them to excessively high temperatures.

WHY ARE THERE CRACKS FORMING IN MY PRESSED CHEESE?
This may indicate that the pressure applied during the pressing stage was insufficient, leading to curds that haven't fully fused together, resulting in undesired cracks both on and within the cheese. You can attempt to remedy this by increasing the pressure and extending the pressing time. If mold starts to develop within these cracks, you might consider using an atomizer to spray brine into them to flush out the mold. However, it's essential to ensure thorough drying of the cracks afterward, as excess moisture may promote further mold growth. Therefore, refrain from spraying deep cracks to avoid excessive moisture retention.

WHY IS THE SURFACE OF MY CHEESE OILY DURING THE DRYING PERIOD?
If you notice the fat rising to the surface of your cheese, it could indicate that the room temperature where you're air-drying the cheese is too high. To address this issue, relocate your cheese to a cooler environment.