Follow the style, then hold it steady
Each style has its own addition temperature, and a good recipe states it. The practical skill is holding that temperature evenly across the whole vat while the milk is undisturbed.
The two mistakes that cause most problems
- Measuring at the surface while the bottom of the vat is several degrees cooler.
- Letting the vat drift down during the set because the room is cold or the jacket is off.
About the author
Bixa Products — Editorial team
Educational content written by the Bixa Products team, a family-owned cheesemaking ingredient company specializing in rennet and chymosin. Technical guidance is written conservatively: where a value depends on your milk, process or product, we say so instead of guessing for you.
- Family-owned cheesemaking ingredient company
- 30+ years in the Latin American cheesemaking market
- Specialists in rennet, chymosin and milk coagulation