Troubleshooting
I May Be Using Too Much Rennet
Fast, firm sets, curd that shatters, or bitterness in aged cheese.
Short answer
Signs of overdosing include sets arriving earlier than your schedule expects, a tight curd that shatters instead of cutting cleanly, more fines in the whey, and bitterness in cheeses that are aged.
Work through the causes
01Dosage crept up over time
Compare current practice against the product label and your original process sheet.
02Compensating for another problem
Milk heat treatment, temperature, pH or coagulant age is usually the real issue.
03Product change without recalculating
A stronger coagulant needs less volume. Never carry dosage across products.
04Measurement error
Confirm your vat volume and your measuring method.
How to walk it back
- Return to the label dosage for one batch, keeping everything else fixed.
- Record flocculation and clean-break times.
- Fix whatever caused the original slow set.
- Adjust in small steps from there.
Still stuck?
Send us your milk source, temperature, pH and process notes. Luis reads these and answers them properly.
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