TROUBLESHOOTING
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Always follow the cheese-making instructions in this guide care-
fully; this will prevent the most common problems. If you still
experience difficulties, refer to the following table for possible
explanations and tips for resolving your problem.
Remember that the quality of the milk and ferment you use are
determining factors in the success of your cheese recipes.
No.
Problem
Cause
Solution
1
Cannot turn cheese out of strainer
The rennet is too old
Comply with the use-by dates on packages.
The ferment does not work
Try another brand of fromage blanc
or petit suisse cheese.
The regeneration process has expired (max 5 times).
The milk quality is poor
Try another brand of milk.
Use fresh whole milk for best results.
2
The cheese is too liquidy
The ferment does not work
Use a different ferment or increase the quantity.
The milk quality is poor
Try reusing the cheese to start your next batch while
using higher-quality milk.
The cheese has not drained enough
Leave the cheese longer to drain.
Pour out the whey so the cheese is not left sitting in it.
3
The cheese is too crumbly
The ferment is too old
Whip the fromage blanc and try a different ferment
(the regeneration process has expired) for the next batch.
Cheese left too long to mature
Whip the fromage blanc.
The product comes out lumpy
Beat the ferment thoroughly before adding the milk.
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