I tried a small amount of hard cheese but it ended in disaster as the milk curdled when I heated it up to 86f.
Since then I have read on David Fankhauser's website that this can be caused by store milk needing calcium and like one of the posts I read by Blue Cheese he also recommends adding CaCI to store milk.
Does anyone know where to obtain this?
I have tried various chemists without success, they have not heard of it.
I used the following process:
1. Brought 4 pints Whole fressh milk upto 68f then added 2tsp buttermilk.
Left it overnight in a warm cupboard
2. When I looked at it the next morning it as slighty thickend(should it be?)
I brought it upto 88f and it was curdled, I added 40 doips vegeren as per instructions on the bottle which stated 10drops per pint.
3. Checked it every hour for 4 hours but never got the clean break.
4. Dumped it.
I think it was knacked when it was curdled prior to adding the vegeren.
Going back to Fankhauser's website he reckons after my stage 1 the milk should look normal no thickening, so it could be either too much buttermilk or I needed the CaCI.
I would welcome any help on this.
Thanks
wallie