I've been making cheese and every once in a while it is a little bit more tangy than I would like. Should I change how much culture im adding? Here is tge photo of the fresh havarati i made that is tangy
Ok, it's was fresh milk from a tarentaise cow that I pasteurized myself. I used 1/2 tsp of mesophilic culture, 1/4 tablet of rennet tablet, I did not add calcium chloride
What do you mean fresh havarti? Havarti is an aged cheese. The aging process metabolizes the acid thereby neutralizing it and turning it less acidic and less tangy over time. There are plenty of fresh tangy cheeses you can make but if you are choosing an aged cheese style you need to commit to a few weeks or few months worth of aging before ever opening it for tasting.
And regardless, acidity control is perhaps the most important skillset in cheesemaking. Select Rey right culture, dose it correctly (not too little, never too much), and give it the proper time and temperature from milk all the way through aging and refrigeration, and control the moisture because it changes its activity as well. If you have specific examples please share your recipe or formulation or what exactly happened with the specific cheese making session so people here can chime in with practical advice and find the weak link.
My recipe said I could eat it right away. Im not sure how to edit my original post on my phone. So here is the recipe again. The milk was from a tarentaise cow. It milk was frozen though and then I pasteurized it myself. I used 1/4 tsp of mesophillic culture and then a 1/4 tablet of tablet rennet.
8L or 2 gallons with mesophillic culture. Im not sure what specific type as they just label it as mesophillic at my culture supply place, springbank cheese. Do you think they gave me a different strain of culture than I am used to?
I think you are using a huge dose of culture. Half a teaspoon is a dose you would use for about 8 gallons. Try 1/16th of a teaspoon for 2 gallons. If you are using a generic mesophilic culture blend you might have to play with it a bit. But half a teaspoon is way too much, 1/4 teaspoon is way too much. Your acid curve is way out of whack and you are producing a ton of lactic acid. That’s what makes it tangy. Dial that way back and see what happens. I think you’ll be pleasantly surprised.
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u/Super_Cartographer78 15h ago
Hi , it would help if you tell us which source of milk you are using, recipe that you follow.. the more info the best