When curds refuse to cooperate

[butterbaby]

So I tried making a batch of cheddar last night, but my curds just sat there looking sad and soupy. To be fair, my kitchen felt more like a walk‑in fridge than a cozy cheesemaking space. Do cold kitchens really mess with it or am I doing something wrong?

 

[vdeluxe09]

Cold kitchens definitely slow things down. Cheesemaking relies on steady warmth for curd formation, so if the milk cools too quickly, you’ll end up with soup instead of curds. A water bath or heating pad can help keep temps stable.