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Hi,
I am making brie and my curd hasn't set. Is there anything I can do or do I just have to throw it away and start again?

The only problem I have had so far (apart from the curd) was keeping the milk and starter culture at 32 degrees for half an hour. I used to be able to do this on my old cooker, but my new one just can't cope! Even with two wire racks and a diffuser over the smallest gas ring the temperature still wouldn't go any lower than 33 - 34 degrees. Could this be why the curd hasn't set?

The recipe so far is:

8 pints milk
150g natural yoghurt (as a starter)
1/8 teasp of candidium penicillium

heat slowly to 32 degrees C (or 34 degrees in my case)
keep at this temperature for 30 minutes

Add 5 drops of rennet to a small amount of cooled, boiled water and stir into milk.

Wait for 3-4 hours and then cut curd (or not, in my case)

I have used this recipe in the past and it worked.

Any ideas, anyone? All advice would be gratefully received.

Have you checked the date on your rennet? It's very unforgiving if it's approaching, or past the use by date. Also have you tried adding calcium chloride to your make. A few drops ensure a good curd, especially with soft cheeses and with goats milk.

HTH

Jen

Damn, rennet is out of date, and I never thought to check! I've got loads left too. I am going to see if I can order some, and some calcium chloride too, to bring back with me next time I am in the UK.

In the meantime I have pressed the curds anyway (and fed the whey to our pigs, who love it) and I will just have to see what happens. If it doesn't work then the pigs will get the lot.......... our loss is their gain!