Following the procedure and making cheese of large quantities only to find in the end that it has something wrong with it, is very heart breaking. All the hard work, time and resources are wasted. But it is important that with each failure you should learn the cause of the failure, learn to improve on these failures. You need to remember that all the world’s best cheese makers haven’t learned overnight the art of cheese making. It is a very complex procedure where one variable controls another one.
Some of the most common problem that cheese makers face is the bitterness of the cheese. Bitterness is caused because of introduction of some unwanted bacteria which produces the bitter acids after consuming on milk proteins. This can be avoided by maintaining a hygienic environment and keeping utensils sterilized. All the utensils need to be regularly acid washed and checked for contamination. Another cause is the use of excess rennet. Rennet use needs to be controlled and the change of a rennet source needs to be tested at a small scale.
Souring of cheese is caused by moisture while ripening or acidity. Reducing amount water while cheese making and proper use of rennet can help minimize this. The cheese lacking flavor is because of less aging and low acid production. If you have problems while coagulating the curd, then the quality or the quantity of the rennet or the lemon acid needs to be improved. If rennet does not work at all, then you must have added color before adding rennet or the temperature at which you are adding rennet is not accurate. If the finished cheese is very dry, then it is because of mistakes while production such as low quality of rennet or small size of curd pieces being created. Handling of curd is important while agitation, where small pieces are produced if excessively agitated.