Store bought and raw milk can both be used to make cheese at home. The benefits with raw milk are the cultures and enzymes already present, which add complexity and character to cheese. Never use UHT milk for making cheese (available usually in tetra-packs in India).

Absolutely, just be aware that you must be using a recipe that specifies goat’s milk.

Calcium chloride is a natural calcium salt solution. During pasteurisation, and the subsequent rapid cooling of store-bought milk, the calcium and protein balance is disrupted. Adding calcium chloride to store-bought milk, restores this natural balance. Its addition improves the rennet coagulation properties of the milk, resulting in a firmer curd and a higher yield of cheese.

Following may be the reasons:

• The starter culture health: Ensure the starter culture has been stored correctly inside the freezer upon arrival and is not past its expiry date.

• Time and temperature challenge: If you were unable to maintain a nice warm temperature over a time period, as specified by the recipe, the starter culture activity declines. It should still set, but may take much longer.

• The right milk: Ensure the correct milk has been used, as specified by the recipe. Do not use UHT Milk (available usually in tetra-packs in India).

• Disturbing the curd formation: You need to ensure the milk is completely still/undisturbed during the setting time. Movement of the milk will disrupt the curd formation.

Following might be the reasons:

• The rennet health: Ensure the rennet has been stored correctly inside the refrigerator, and is not past its expiry date.

• Time and temperature challenge: If you were unable to maintain a nice warm temperature over a time period, as specified by the recipe, the rennet activity declines. It should still set, but may take much longer.

• Non-chlorinated water: Did you dilute the rennet in tap water? Rennet must always be diluted in cool, non-chlorinated water.

• Disturbing the curd formation: You need to ensure the milk is completely still/undisturbed during the setting time. Movement of the milk will disrupt the curd formation.

• The right milk: Ensure the correct milk has been used, as specified by the recipe. Do not use UHT Milk.

They are added to balance out the Calcium Level and acidity of the brine to that of the cheese. If not added, calcium might leech out from the cheese to the brine and make cheese surface slimy.

There are many factors that influence the final yield of cheese. Yield is influenced by the milk brand, seasonal variation of the milk, the milk acidity, curd temperature, setting time, skim milk powder addition, calcium chloride addition and how the curds have been handled (amongst other factors). Ways to maximise your yield:

• Add calcium chloride (except mozzarella).

• Ensure curd setting time is followed.

• Use the freshest, best quality, full-fat, unhomogenised milk possible.

• Always handle curds with extreme care.

• Follow the recipe precisely!

This can be due to two factors. Either the brine solution has a lower calcium level than the feta, leeching calcium out of the cheese, causing it to become slimy, or the cheese acidity is higher than that of the brine again, leeching calcium from the cheese. Both can be fixed by adding some calcium chloride or acidity (citric acid or white vinegar) to the brine solution.

Place your cheese in some milk for 1-2 hours, the milk will draw out a portion of the salt.

Successfully getting stretchy mozzarella comes down to several factors:

• The quality of the milk: The milk needs to be fresh and un-homogenised. However, even some un-homogenised milk brands won’t be successful at times, due to seasonal fluctuations in the milk, or if the milk has been pasteurised at a high temperature. Do not use UHT Milk. Try to use milk from a different brand next time. Contact our Support team.

• The right amount of acidity: Mozzarella only stretches at the ‘perfect’ acidity (pH 5.1), therefore it’s important you ensure you pure food grade cheesemaking citric acid. Be vigilant in your measurement or get yourself some pH testing strips.

• Temperature: The curd needs to be approximately 75°C to become stretchy.

• Cheese making citric acid: Supermarket citric acid may have other additives. It’s best to use a citric acid specified for cheese making. The citric acid has to be added in COLD milk.

• Dosage of Rennet: Make sure you are adding the appropriate dosage of rennet as mentioned in the instructions provided by us. More Rennet = More Whey Loss = Rubbery Cheese that wont stretch.

This is most likely due to having over-worked your curd during the stretching stage. Over-stretching the curd, or squeezing it to much, results in a loss of butter fat which provides softness and creaminess in your cheese. The less you can work it, whilst still getting it glossy, is the best.

Whey contains lactose, protein, vitamins, and minerals along with traces of fat. Because it digests very rapidly, the amino acids enter the blood stream faster than other protein sources. For this reason, athletes often consume commercial whey protein shakes after workouts to help them gain muscle mass.

You may soak your grains and beans in whey. or make a lemonade by filtering it and adding sweetener. It may also be used as soup stock or to replace liquids in recipes. Acid loving plants such as tomatoes thrive on whey. It will keep up to a week in the refrigerator and it may be frozen.

If your microwave is too strong, or you heat the curds too long, they can fall apart. Try microwaving for less time, start with 30 seconds, then another 30 seconds, two rounds might be enough.

This can happen when the curds are not strong enough. If you followed the directions, including cutting the curds and reheating, the problem may be the milk. Also, make sure required amount of rennet is added and at correct temperature. You can use these curds like a Ricotta, or simply add herbs and spices.

If using milk with less butterfat, your yield will be low. Or, if the curds were not firm enough, you may have lost butterfat to the whey.

Another thing to notice is the amount of cream in your whey. Let the curds set until the whey is clear, both before and after cutting the curds. If the curds need more time to form at any point, give them 5 or 10 more minutes.

The whey is white due to loss of butterfat from the curds into the whey. Avoid overkneading.

There are two possible causes for rubbery cheese.

• Excess amount of rennet is used. Use a bit less rennet next time.

• Cheese is overworked or overcooked, and all the butterfat runs down the drain.

If you've made cheddar and it's rubbery, you may have over-cheddared. Again, while it's not exactly fixable (because you can't add butterfat back into cheese) it is edible. Rubbery cheeses taste delicious when melted. Use it for pizza, grilled cheese, or on top of veggies.

This may mean the pressure was too light during the pressing process, resulting in curds that have not combined together completely, and causing those undesirable cracks on and within the cheese. You can try increasing pressure and pressing time.

The temperature may be too high in the room in which you are air-drying your cheese, causing the fat in the cheese to rise to the surface. Move your cheese to a cooler location.