Lagrange Fromagere Mode D'emploi page 81

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