Kamil Perry
If your homemade cheese is dry, crumbly, or tough, there are several possible reasons. The primary cause of dry and crumbly cheese is using outdated milk, which has a higher acidity level. Other factors include the temperature at which the curd is cooked, the cultures used to make the cheese, and the techniques used to handle the curd. While dry cheese may not be aesthetically pleasing, it is still edible and can be used in recipes such as Fromage fort, a French dip, or blended and used as a topping.
Characteristics and values of dry homemade cheese
| Characteristics | Values |
|---|---|
| Cause | Outdated milk, acidification issues, curd handling techniques, temperature at which the curd is cooked, cooking time, rennet being too weak, cultures used to make the cheese |
| Edibility | Still edible |
| Solutions | Trim the dry outsides, blend and use as topping, add cream cheese or other soft cheeses, butter, or mayonnaise, use in Fromage fort, drain, salt and eat |
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What You'll Learn
Troubleshooting homemade cheese
Identify the Cause
The first step to troubleshooting is identifying the root cause of the problem. Dry and crumbly cheese can be a result of various factors, such as using outdated milk, incorrect temperatures, or prolonged cooking times. Outdated milk has higher acidity levels, leading to increased curd formation and affecting the texture of your cheese. Even slight deviations from the recommended temperature ranges for cooking curds can impact the final product. Additionally, exceeding the cooking time, even by a few minutes, can contribute to dryness.
Follow Recipes Precisely
To ensure the best outcome, follow the recipe's instructions precisely. Deviations from the specified procedures can lead to unforeseen issues that affect the texture and quality of your cheese.
Address Acidification Issues
If you're experiencing acidification issues, try switching to a fresh supply of milk. Outdated milk can contribute to higher acidity levels and impact the cheese-making process.
Adjust Curd Handling Techniques
If acidification is not the main issue, evaluate your curd handling techniques. The way you handle and cook the curds plays a significant role in determining the final texture of your cheese.
Remedies for Dry Cheese
If your cheese turns out dry, there are several remedies you can try:
- Stir in herbs, cream cheese, or other soft cheeses like mascarpone or crème fraîche to create a spreadable cheese.
- Trim the dry outer parts of the cheese to reveal a softer interior.
- Give the cheese a quick blend in a food processor and use it as a topping for rice, roasted vegetables, beans, or salads.
- Dry out the cheese completely and grate or powder it to use as a seasoning.
Remember, don't be too hard on yourself if your first few attempts don't turn out perfectly. Cheesemaking is a learning process, and you can still enjoy the fruits of your labour, even if they're a little drier than expected!
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Using outdated milk
If your homemade cheese is dry, crumbly, or bitter, there are several factors that may have contributed to this. Firstly, the type of milk used is important. If you used UHT (Ultra High-Temperature) pasteurized milk, it may have affected the setting of the curds. Similarly, if the milk was old or pasteurized beyond usefulness, it could impact the cheese-making process. The temperature during the fermentation stage also plays a crucial role. If the temperature was too cool, it could result in a softer texture or lack of firmness. Conversely, if the curd-cooking temperature was too high or the cooking time was too long, it could lead to dryness.
Additionally, the amount of rennet and salt used, as well as the draining process, can affect the final product. Using too much rennet or cooking the curds for an extended period at a high temperature can contribute to dryness. Insufficient draining and salting can also cause the cheese to become dry or bitter over time.
To address these issues, you can make adjustments in future batches by reducing the amount of rennet, lowering the cooking temperature or time, ensuring proper fermentation temperatures, and improving draining and salting techniques.
Now, let's address the use of outdated milk in cheese-making. While it is generally recommended to use fresh milk for cheese-making, outdated or lightly soured milk can still be used to make delicious homemade cheese. If you have milk that is past its expiration date or has been in the refrigerator a little too long, you can use it to make cottage cheese or farmer cheese.
Here's a simple recipe for cottage cheese using outdated milk:
Ingredients:
- 1/2 gallon of lightly soured milk
- 1 tablespoon plain white vinegar
- Optional: Fresh milk, cream, or half-and-half
- Optional: Salt
Instructions:
- Pour the soured milk into a pan and heat it to 185 degrees Fahrenheit. Do not exceed this temperature to avoid changing the curds' texture.
- Add the vinegar and stir continuously until the milk curds separate from the whey. This should take around 3 to 4 minutes.
- Turn off the heat and pour the mixture into a colander lined with cheesecloth. Allow it to cool.
- Once cooled, crumble the curds to your desired size.
- Optionally, you can add a small amount of fresh milk, cream, or half-and-half to adjust the texture and make it creamier.
- If desired, add a pinch of salt to taste.
By using outdated milk, you can still create a tasty and fresh-tasting cottage cheese while reducing food waste. Remember, always use your best judgment when working with outdated milk, and avoid using spoiled milk.
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Curd handling techniques
There are several reasons why your homemade cheese may be dry and crumbly. Firstly, the temperature during the cheese-making process may have been too high, or the curd may have been cut too small and stirred or handled too much. Rough handling can cause the curds to shatter and lead to fat loss, resulting in a less elastic cheese texture. Similarly, curds that are cut too small for the type of cheese being made will result in a drier paste. To avoid this, cut the curd to the recommended size and handle it carefully when stirring or manipulating it.
Another factor that can contribute to dry cheese is over-acidification. This can occur when using raw milk, as it adds extra bacterial culture, or when using a microbial rennet. To address this, reduce the amount of culture or decrease the culturing time, and follow the suggested amount of rennet on the package. Additionally, ensure that you are using high-quality rennet, as soft and crumbly curds can be caused by expired or low-quality rennet.
It is important to note that both overcooking and undercooking can impact the final texture of your cheese. Cooking at temperatures lower than recommended can cause lactose retention, which then converts to lactic acid during the remainder of the cheese-making process. To prevent this, maintain the recommended temperatures throughout the process.
When drying out the curds, it is crucial to increase the heat gradually. Start by keeping the milk at 72°F until it is time to cut the curd, and then slowly increase the temperature to 116°F. This can be done by placing the pot of cut curds into a sink or basin of hot water at around 120°F. As the cooler curds heat up, the water temperature will drop, so it is important to replace the water periodically.
Finally, when washing the curds, use non-chlorinated water that is not too alkaline. Bottled water is recommended if you have very soft water. The water should be as cold as possible to help bring down the temperature of the curds quickly. Change the water several times to dilute the lactose being washed off and to prevent it from warming up too much.
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High temperatures
On the other hand, high temperatures can also be detrimental to cheese, especially when it comes to drying and preserving. When drying cheese at home, it is important not to exceed temperatures of 140 °F (60 °C), as the cheese will cook instead of drying out properly. The ideal temperature range for drying cheese is between 125–135 °F (52–57 °C), which allows for slow drying without cooking the cheese. This can be achieved using a food dehydrator or an oven.
Additionally, high temperatures can affect the taste and texture of cheese. Cheese should be brought to room temperature, around 68–72 °F (20–22 °C), before serving to enhance its flavour and aroma. Leaving the cheese out of the fridge for at least an hour before serving allows the fat molecules to relax, releasing stronger and more flavourful aromas. However, it is important to note that different types of cheese have varying tolerance to room temperature, with softer cheeses like Brie being more perishable and harder cheeses like Cheddar being safe for longer periods.
Moreover, high temperatures play a crucial role in waxing cheese for preservation. Waxing helps prevent mold growth, and the wax needs to reach a temperature of 225–240 °F (107–116 °C) to properly seal the cheese. This process requires careful control of temperature to avoid reaching the flashpoint and causing a fire.
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How to use dried cheese scraps
Dried-out cheese scraps can be revitalised and used in a variety of ways. Firstly, check the cheese for any mould. As long as there is no red or black mould, and the cheese still smells good, it is safe to eat. If there is mould, it can be cut off, and the remaining cheese can be used.
If the cheese is dry, the outside can be trimmed to reveal a softer interior. The scraps can then be blended in a food processor and used as a topping for rice, roasted vegetables, beans, or salad. Alternatively, they can be mixed with other ingredients to make Fromage Fort, a French dip. This recipe is highly customisable and includes a blend of soft and hard cheeses, garlic, wine or broth, and optional lemon zest and herbs. The mixture is blended in a food processor and served as a dip with bread or crackers.
If you only have hard cheese scraps, adding a tablespoon of butter can improve the texture. Blue cheese should be used sparingly, as it can overwhelm other flavours. A dry batch can be supplemented with cream cheese, mayonnaise, mascarpone, crème fraîche, sour cream, or Neufchatel. Additional ingredients such as olives, artichoke hearts, roasted tomatoes, or bacon bits can also be added to taste.
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Frequently asked questions
The primary reason why homemade cheese turns out dry and crumbly is that the milk used was outdated. When milk gets old, it has a higher acidity level, which creates curds when it turns sour. Using fresh milk can often resolve the issue. If you are using fresh milk, the next likely culprit is the cultures used to make the cheese.
If your milk for cheesemaking has been left to ferment for 12 hours and there is no sign of it firming up, transfer the cheese to the oven and switch on the light. Check every 3 hours, and when the cheese reaches the desired consistency, drain and salt.
Dry and tough cheese is still edible. The temperature at which you cook the curd plays a role in this outcome. It only takes a couple of degrees higher or lower to alter the profile of your cheese. If you go over the cooking time by a few minutes, it can also result in dryness.
Dry cheese can be used in a variety of ways. You can trim the dry outsides to reveal a softer interior, or blend it in a food processor and store it in the fridge for topping rice, roasted veggies, beans, or a salad. You can also make a French dip called Fromage fort, which translates to "strong cheese".
As long as there's no red or black mould and your cheese still smells good, it's fine to consume. Ammonia odour will usually go away if you leave the cheese at room temperature for a few hours.
