What? No curds?

[The_blue]

Evening all!

Started my 1st batch of brie tonight and look to have fallen at the 1st hurdle

I warmed 2 litres of whole milk to 31-32c and added some starter.

I left it for an hour like the method stated then i added 5 drops of rennet to a small amount of water and stirred it in (should of been 4 but it dripped)

Its been at about 28-30c for 90+ minutes and no change.

The method I'm using says check for clean break after 60 mins! Nothing

My milk was fresh from the shop and as a good life but I'm guessing it was too old.

How long should i wait for curds?

[saucisson]

I have sometimes left it overnight before and still not got what I would call a clean break. While you can still make cheese so long as it has coagulated it is a nightmare as you have to filter out the whey through muslin or cheesescloth and small particles of milk tend to clog up the filter.

Dave

[The_blue]

Doh!

Do you think I've added enough rennet?

Doesn't sound a lot

My 1st brie is going to suck lol.

[The_blue]

It's alive!

Looking like partly whipped cream.

[saucisson]

Try putting in another 5 drops of rennet and leave it 90 minutes.

Dave

[The_blue]

ok -conv-

[The_blue]

Added!

Actualy more curdled than i thought at the bottom.

[The_blue]

Slowly moving.. another 90 mins up.

Can see where i tried to cut. still not much more that thickened cream.

[The_blue]

I've cut it!

I was expecting something more solid for some reason...

Maybe it should be

[The_blue]

3rd flip and its just over an inch and 1/4 deep.

fingers crossed1

[The_blue]

Its out the moulds and firm enough to handle

Salted it and sprayed it with mould before work then dropped it in a tub and into the cave (utility room)

[saucisson]

I've cut it!

I was expecting something more solid for some reason...

Maybe it should be

Maybe our expectations are raised too high from seeing it done by the professionals, they always seem to have firm curds you could play a game of squash with...

That looks quite good for a home attempt, particularly as you had problems at the start.

Dave

[The_blue]

I did an audit at the long crawford stilton factory a couple of months back and the curd they produced was far, far firmer than mine. Mine broke up removing them from the whey. Theirs looked like crumbled wensleydale.

Also i was shocked by the amount of salt added! A 1 litre jug every yard up the belt to the mincer. Good cheese though

[The_blue]

yay! it's going white!

took 9 days to start then boom!







Made a lancashire and started a stilton since this...

Got a routine going now

Up at 5am for work
Warm the milk and add started.

Other half up at 7.30am adds rennet.

I get home at 2pm and cut curds.


Using more rennet as well. 10 drops for 2 litres on soft cheese and 16 on hard.

Had some great curds on the stilton!

[saucisson]

Excellent

Dave