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LA FROMAGERE:LAGRANGE 22/07/09 15:41 Page 81<br />
TROUBLESHOOTING ___________________________<br />
Always follow the cheese-making instructions in this guide carefully;<br />
this will prevent the most common problems. If you still<br />
experience difficulties, refer to the following table for possible<br />
explanations and tips for resolving your problem.<br />
No. Problem Cause Solution<br />
Remember that the quality of the milk and ferment you use are<br />
determining factors in the success of your cheese recipes.<br />
1 Cannot turn cheese out of strainer The rennet is too old Comply with the use-by dates on packages.<br />
The ferment does not work Try another brand of fromage blanc<br />
or petit suisse cheese.<br />
The regeneration process has expired (max 5 times).<br />
The milk quality is poor Try another brand of milk.<br />
Use fresh whole milk for best results.<br />
2 The cheese is too liquidy The ferment does not work Use a different ferment or increase the quantity.<br />
The milk quality is poor Try reusing the cheese to start your next batch while<br />
using higher-quality milk.<br />
The cheese has not drained enough Leave the cheese longer to drain.<br />
Pour out the whey so the cheese is not left sitting in it.<br />
3 The cheese is too crumbly The ferment is too old Whip the fromage blanc and try a different ferment<br />
(the regeneration process has expired) for the next batch.<br />
Cheese left too long to mature Whip the fromage blanc.<br />
The product comes out lumpy Beat the ferment thoroughly before adding the milk.<br />
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