Last night The Man of the House and I tried to make cheese. It didn’t work. We gave it loads of extra time. The milk did thicken slightly but it never solidified into cheese.
We had early cheese-making success but lately the stuff never firms up. My main suspect is the rennet. Rennet is used in making cheese. It contains an enzyme that coagulates milk. In other words rennet causes milk to separate into curds and whey. If the rennet is old then the milk won’t solidify enough to get a “firm break”.
I’ll let you know what happens when we try making cheese with a fresh box of rennet.
Cheese Troubleshooting Link: