I'm new to baking and don't have much knowledge of some of the baking ingredients that I encounter. I am new to cheese making, I was making a feta and my curds were broken up after I cut them. There are multiple ways to thicken the frosting. Are your curds salted at all? Slimy whey normally means that some form of contamination has occurred. This problem may be due to weak or old rennet not properly setting the curds. Another reason you might end up with a dry, crumbly cheese is due to how you have handled the curd. If it’s opened, you need to protect the cheese from the cold air. r/cheesemaking: A place for people to discuss the world of cheese making. Looking For Something Specific? I don’t yet have a PH testing method yet, but it sound like many people make mozzarella successfully without one. You can use thawed frozen cream cheese to make pound cake. . My cheddar cheese is white and crumbly. If you usually need only a small amount of cream cheese, you can freeze in an ice cube tray. . Aging simply enhances or exaggerates the results. When I make cheddar it turns out a little dry. because moisture will get into the cracks of the cheese and freeze. Let me know and hopefully we can figure out what you can try next to get a preferred result. What cheese are you trying to make? This is usually more obvious when it comes to curd setting, but shouldn’t be as much of an issue with the mold development as long as you have the cheese stored elsewhere to ripen. If you’re using cream cheese as a spread, as many people do with for example Philadelphia Cream Cheese, remember to practice proper food hygiene. They were very fine curds. This option is really effective if you want to pipe the frosting onto a cake as it helps the mixture to hold its shape. What happened here? Occasionally, there are unforeseen changes in the milk, your kitchen’s environment, and so many other little things that are out of your control that may hinder your cheese’s perfect development. And if so, was it enough for your quantity of milk? . when I finished beating it with electric beater, it ususally has the consistency of thick batter, this one was runny and almost liquid. You can stir it with a spoon or run through a blender, but the texture won’t be quite the same. This is exactly what happened to us. It sounds like the acidity levels are off. I would try reducing the amounts of starter during the summer months and see if this helps. "Very helpful. Would love to help you further so let me know what you’re making and we’ll go from there : ). Please note that the periods above are estimates and for best quality. The cheese is draining more slowly than before, and I am worried that I have sinned somehow. Hi, My first batch of Halloumi turned out great and has been in whey brine in the fridge for a couple of weeks and is still excellent. It is best to add small amounts of icing sugar at a time, as this stops the frosting from accidentally getting too thick. Try adding more rennet and allowing a longer set time next batch. This series will continue with ongoing posts. I have found that trying to cut away one part of the wax, and then re waxing, doesn’t account for if the spores have already moved to other places under the wax. This problem can also arise from trying to make cheese with old milk. Close. Since cream cheese is about half water, it is especially sensitive to the formation and melting of ice crystals that happens during freezing and thawing. Haloumi has no starter culture in it so if you have the curd and a container that will allow you to press the curds into a shallow, rectangular shape, then you can make Haloumi. The foundation is set from the moment you have a vat full of milk. Rough handling can shatter the curds and cause fat loss, creating a less ‘elastic’ cheese texture. One of the most common reasons for a dry, crumbly texture in cheese though is over acidification. Thanks for visiting and posting your question. If your milk has already naturally started to acidify, then adding rennet will only further dry out the milk proteins, and result in tasteless, rubbery curd. . I’m not sure if this matters, but my buttermilk is homemade and much thicker than the kind you buy in the store. In it, we go through storage, shelf life, and going bad of cream cheese. This causes the curds to break down, hence crumbly cheese. Mold, I’m guessing. Your Essential Home Cheese Making Resource. If there is some liquid on top of cream cheese, it is an effect of separation and it’s harmless (see photo below). This series will continue with ongoing posts. Eating a small amount of cream cheese, even if it’s already starting to go bad, won’t kill you, so don’t worry. If you’re interested, read on. Did you keep everything hygienic during your make? If your curds are less than perfect, they are usually still edible, but with these tips you can have some idea of what went wrong, and will be prepared to amend it next time around. When it comes to freezing cream cheese, the opinions are mixed. Such situations happen quite often if the product was mishandled before it found its way onto the shelves. If the cream cheese frosting gets too hard, simply leave it at room temperature to soften.