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Soft/unformed Curd

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    Posted: 05 Sep 2016 at 9:40pm
Sorry for delay in approving post.

Tell us about your milk supply. Small herd. Milk from large bulked supply etc?

How long is milk stored before you make cheese?

Is the milk pasteurized? How? Time / temperature?

Is the curd coagulated using rennet,  acid, added or produced by starter? How?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote chrijor1 Quote  Post ReplyReply Direct Link To This Post Posted: 23 Aug 2016 at 5:25pm
We are seeing our curd, which is a soft cheese, not forming into a solids curd. It is more like a pudding with chunks in it. 

We a looking into our milk supply as being and issue, our SCC has been on the climb. SPC is level. 

Thoughts as to areas we can look at to solve this issue?
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