Troubleshooting
Coagulation Is Too Fast
The milk sets before you are ready to cut.
Short answer
A set that arrives too early usually means dosage is higher than your process needs, the milk was more acidified than usual at addition, or the vat was warmer than the recipe intends.
Work through the causes
01Dosage
Recalculate against the label and your measured volume. Estimation errors compound at scale.
02pH at addition
A more active culture or longer ripening lowers pH and speeds the set.
03Temperature
Confirm you are within the range your style specifies.
04Milk composition
Seasonal changes in protein and calcium can shorten set time at unchanged dosage.
Still stuck?
Send us your milk source, temperature, pH and process notes. Luis reads these and answers them properly.
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