No curds formed at all this cheese-making batch

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chueh

Senior Cook
Joined
Feb 9, 2009
Messages
145
I have been using this mesophilic culture pack (5 little packs within one pack). It's always successful before, yet not these past 2 times. No curds are formed at all. These two batches did have the usual nice fragrance and got slightly thicker than milk consistency. I even left them to be cultured unto 2 days, yet nothing else happened.

What could be the causes?

What happened?

Thanks
 
How long have you had those cultures, and did you store them in the fridge? I have never had those "die", or even slow down much, stored in a ziploc on the door of the fridge for a couple of years. I'm not sure what the shelf life is supposed to be.
 
I have had these for a couple of years. They had never failed before these past two weeks. I knew that they were probably too old, YET they were all in the SAME pack. That's why I am not sure what's going on
 
Did you change the type or brand of milk you are using. I have had difficulty getting curds with milk that was pasteurized to the point that it will last about 6 weeks in the fridge.
 
Everything was the same. Same pack culture, as well as same farm
 
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