Cheese Makers Forum FAQ Equipment part 1 Equipment part 2 History

Tuesday, March 3, 2009

Rustic soft #4 is going to disappoint

#4 may not get posted at all, but if any come out well I'll post pics later--but I'm pretty sure this is going to be a failure. I did a couple things wrong:

  1. I forgot to add CaCl. Considering this was the same recipe as #1 except the CaCl, and the curd was immensely more difficult to work with (even cooked ten degrees higher), I think omitting the CaCl was a bad mistake.
  2. The loaf was not completely wrapped in cheese cloth during pressing. While this doesn't seem to be a big deal with harder cheeses, I lost at least 10% of the curd during the pressing.
  3. Without a fresh cheese mold the loaf split down the center like #1, but worse. Jebus soft cheese is a pain to work with.
I tasted a bit of the loaf already and it is quite sour. Too much lactose has been turning into lactic acid, and it's starting to taste like jet fuel. I'm not going to completely give up hope, but I doubt this loaf will be stellar.

Start date: 2/28/2009
Wax date: 3/3/2009
Taste date: TBD


  • 1 gallon whole milk, pasteurized and homogenized
  • 2 cups 1% cultured buttermilk
  • 1 tab rennet
  • Mortons kosher salt
  • Forgot to add CaCl
Pressed at 6lbs for 13 hours. Tried to press at 40lbs, but the curd squeezed through the holes in the mold. It has been aging in a small metal bowl/form. Initially I hoped it would help prevent cracks, but that turned out to be a pipe dream.

Brined the loaf for 15 minutes, however the brine almost caused the entire loaf to disintegrate.


  1. Interesting blog. I'm just starting to get geared up for making cheese for the first time. I'm going to follow the directions at this site:
    I'll start with yogurt. Anyway keep up the good work!

  2. Yogurt is a lot of fun and pretty forgiving, but for me the most interesting part is that the culture that is used to sour yogurt is very similar to the culture used in Swiss type and Parmesan type cheeses (thermophilic). While the cultures are not as pure as ones that you can mail order from cheese supply shops, they definitely do work for the home hobbyist like myself.

  3. Oh yeah, and that page you referenced was one of the first I had stumbled upon. It is terrific.


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