Troubleshooting
Start with the symptom, not the blame.
When a batch goes wrong, rennet is rarely the only variable. Pick what you're seeing in the vat and work through the causes methodically.
My Milk Isn't Setting
The milk never thickens, or thickens but never gives a clean break.
DiagnoseSymptomMy Curd Is Weak
The curd sets but stays fragile, breaks apart when cut, or gives cloudy whey.
DiagnoseSymptomMy Curd Is Too Firm
The curd is tight and rubbery, shatters rather than cutting cleanly, or drains too fast.
DiagnoseSymptomCoagulation Is Too Fast
The milk sets before you are ready to cut.
DiagnoseSymptomCoagulation Is Too Slow
The set takes considerably longer than your process expects.
DiagnoseSymptomMy Batches Are Inconsistent
Same recipe, different results from one day to the next.
DiagnoseSymptomMy Cheese Tastes Bitter
Bitterness develops, usually in cheeses that are held or aged.
DiagnoseSymptomMy Yield Is Lower Than Expected
Less cheese than the batch size should give, often with cloudy whey.
DiagnoseSymptomI May Be Using Too Much Rennet
Fast, firm sets, curd that shatters, or bitterness in aged cheese.
DiagnoseSymptomMy Rennet Isn't Working Like Before
A dosage that used to work now gives a slower or softer set.
Diagnose