Old-school cheesemaking

[yaksha323]

My grandmother taught me the art of cheesemaking years ago. But when I try her recipe now, the milk just won’t set right. Has anyone here updated old-school methods to work with modern milk? Appreciate your help and input!

 

[Alan]

Sounds like the milk is playing tricks on you! I ran into the same issue when I dusted off my aunt’s cheese notes. Modern milk is so processed it forgets how to behave. A splash of calcium chloride before rennet usually gets it back in line.