Cheesemaking is a rewarding craft that blends art and science, offering the joy of creating cheese in your own kitchen. Unlike simply following recipes for other food, cheese making requires careful attention to each step, from selecting quality milk-whether from cow or goats-to managing temperature and timing. Each process, from adding rennet (an enzyme) to separating curd from whey, plays a role in the aroma, flavour, and texture of the cheese produced.

If you’re new to making cheese or even if you’re an experienced cheesemaker, you might encounter some common issues. These are part of the story of learning, and understanding how factors like lactic acid development, moisture retained in the curd, and the correct use of supplies can affect your results will help you improve with each batch.

Here are some common mistakes in cheese making and practical ways to address them.

The Milk Does Not Coagulate

Coagulation is a sign that the milk is transforming into cheese, turning from liquid to a semisolid state. Adding rennet helps start this process, but if the milk does not set, the enzyme may be old or not viable. Milk that is over-pasteurised or lacks sufficient protein and soluble calcium can also prevent curd formation. If you’re using dairy goats or cow milk, ensure it’s fresh and of good quality. Try using a new rennet and see if the curd forms as expected.

The Cultured Cheese Won’t Set

When making cheese like brie or ricotta, if the cheese doesn’t firm up after fermenting, the temperature may be too low. Lactic acid bacteria need warmth to work properly. Try placing your pot in a warmer spot in your kitchen, possibly covering it lightly, and check every few hours until the curd reaches the right consistency before draining and salting.

Curds Won’t Come Together

If you’re making mozzarella or similar cheese and the curds look like grains of rice that won’t stick, it could be due to poor milk quality or incorrect temperatures. UHT milk, for example, can alter the pH and affect how lactose and acids interact with rennet and citric acid. The curd must reach 71–77°C before stretching for the perfect texture. Using a reliable pot and thermometer helps maintain the correct water temperature and ensures the curds are ready.

Bitter Cheese

Bitterness in cheese often comes from not adding enough salt or not draining the whey thoroughly. Salt not only adds flavour but also helps separate moisture from the curd. If you notice bitterness, add a little more salt and press the cheese using baskets or a cheese press at about 5kg for 15 minutes. The age of the cheese and type of rennet can also influence the final taste.

The Cheese Is Dry

Dry cheese, which can be crumbly or pasty, is usually the result of over-acidification or incorrect temperatures during cooking. Too much culture or lactic acid, or cutting the curd too small, can cause more water to be lost, making the cheese less elastic. To keep more moisture retained, use the right amount of culture, wash the curd after cutting, and monitor the cooking temperature closely. This is especially important when making cheddar, colby, or mixed milk cheeses.

Takeaway

Cheese making is a process that brings together simple ingredients-milk, rennet, cultures, and salt-into something you can eat and share. Each batch tells its own story, and every mistake is a step toward mastering the craft. By paying attention to the details, from the supplies you use to how you cut and age your cheese, you’ll find making cheese at home can be both fun and easy.

Ready to Make Cheese at Home?

We offer solutions for every stage of your cheesemaking journey, from pots and baskets to cheese making supplies and recipes. Whether you’re working with dairy goats, cow milk, or trying your hand at brie or cheddar, we’re here to help you enjoy the process and the food you produce.

Discover our premium cheese kettles designed for efficient and consistent cheese production-visit our products page to view the full range of equipment.