preventing mold from yogurt cheese

[cheesenerd_]

I often make yogurt, and this is my first time making cheese. I use pasteurized milk, yogurt, calcium chloride, and rennet
I just finished pressing it, but it looks a bit messy, like it didn't seem to knit properly
I'm planning to age for 4+ weeks, how to prevent mold while aging? all advice is welcome

 

[Alan]

Hi there @cheesenerd_! Nice work jumping into cheesemaking! Mold prevention usually comes down to controlling humidity and airflow. Waxing or vacuum sealing are common options. Are you planning to age it in a fridge or a dedicated cave setup?

 

[OliviaD]

If the curds didn’t knit well, it’s usually from a low final cook temp or not enough pressure early in the press. It won’t ruin the cheese, but those gaps can invite surface mold.

For a short 4‑week age, the easiest prevention is to let the wheel dry well for a day or two, then vacuum seal it or age it in a box with good airflow and regular flipping since mold thrives on surface moisture, not the cheese itself. It’s also worth checking whether your milk was ultra‑pasteurized because that can cause weak curds no matter how well you press.

What style of cheese were you aiming for with this batch?