Be gentle when stirring curds. . How do they get flavor into curds. It’s hard to know exactly what has happened without knowing anything about the kit you are using or the instructions you are following, but it sounds to me like there has been either a contamination or over acidification of your milk. But I sometimes get the right texture if I use Nandini curds. Let us know what you did end up with! I’ve been successful in the past using a recipe from Instrctables, but this time I tried the “Heavenly Homemaker’s” recipe and it didn’t work. And if so, was it enough for your quantity of milk? QA1 – Why Did My Curd Stick To My Cheese Cloth QA2 – Why Does My Feta Melt When I Store It In Brine QA3 – Why Do I Get Such A Low Ricotta Yield QA4 – I Stored My Feta In Brine And Now It’s Too Salty QA5 – Why Won’t My Mozzarella Stretch Properly QA6 – Why Didn’t My Curd Knit Together QA7 – How Do I Label Waxed Cheese QA8 – Why Do I Keep Making Dry, Crumbly Cheese QA9 – Why Isn’t My Camembert Growing White Mold. If you’ve ever pressed a cheese and ended up with curd that has failed to knit together, you’ll know how disappointing this dilemma is. If you are missing the mark, try either reducing the time, or increasing it, or, as you mention, you can invest in a pH meter to make sure you are in the range and reduce the number of ‘failures’ you have. I like to keep it in a warm place where it won't be disturbed, so while microwave is fine in summer, in cooler weather I often either put it in a bowl of warm water to stay warm or else if I'm using the oven to roast something, I put it in there as soon as I'm done (stays warm for few hours in moderate weather that way). Thanks for visiting. This series will continue with ongoing posts. We will only use the information provided to send you Curd Nerd updates. Are you following a particular recipe? Solving Curd Problems In Hard Cheesemaking, Adjusting Pasteurized & Homogenized Milk for Cheesemaking, Tips for Adding Ingredients in Cheesemaking, Raw Milk vs. Pasteurized Milk for Cheesemaking. 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. I made lemon curd today from Mark Bittman's recipe and it seems awfully thin. However, for a quick answer, head over the forum where our fantastic Curd Nerd family and I should be able to help you out. so it's just a little more than a pinch) in a litre of milk when heating it, then proceed as usual for dahi. : My daughter loves her daily dose of curd rice. and how much cocoa..can you elaborate a lil...this sounds really nice...would like to try it out. This can cause the curd to break up and become crumbly when heated. They were very fine curds. Are you using the 30 minute mozzarella recipe, or the recipe on this site? 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. If you are living in colder climates and keeping your curd warm prior to and during the pressing is a problem, one way to keep your curd warm enough is to press in the pot. Just opened my first cheese – a Monterey Jack – that has been waxed for 6 weeks. This reminds me of an incident from my childhood...the starter curd in Hindi is called (Jaaman)...our neighbor came once asking for a bowl full of Jaaman...I was 6 yrs old and I right away told aunty, "Mom has not made any Jaamun at home. I have made cheddar cheese curds a cpl times now and find they have very little to no taste to them unless i let them age for a week or so. I need major help… When trying to make a simple cheese (heat the milk up, add vinegar, let curd) my milk wont curd right… It gets soupy and tiny tiny curds and i can’t figure out why? Between temperature, moisture, salt and technique, you may find that occasionally your cheese doesn’t come out quite the way that you were expecting. I used a gallon of whole milk with salt then took it off heat when temp. Unfortunately, by the time you had left the curds to cool, and then soaked them in brine, it would have been impossible for your curds to knit together. Save Money – Make Your Own Cheese Cultures. We respect your privacy and take protecting it seriously. For help, or to report any issues you're currently having, please visit the ProBoards Support Forum. Looking For Something Specific? Will adding a bit more citric acid help it? To make it thicker and more sturdy, try either adding another egg yolk or removing one or two egg whites (using just the yolks). I am new to cheese making, I was making a feta and my curds were broken up after I cut them. I want to make other cheeses but if I can’t consistently make simple cheeses like mozzarella then I don’t want to waist allot of time and money on failures.

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