This is only a problem in hard cheeses, and it's so minor that it isn't really even a problem; more an irritation. If you happen to have a cheese press, give it a shot here. If it is still not right, you can add more rennet in half or a quarter of the amount that you used the first time. By using our site, you agree to our. Then taste again. Try changing milks and if the problem persists, buy new rennet. If the rennet is not distributed properly, your curds later can disintegrate. Our rule of thumb is to always grate more cheese than we think we'll need. Some cheesemakers hose down the inside of their caves at least once a day to create moist, flavorful, and delicious cheddars. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/60\/Rescue-Overcooked-Lasagna-Step-1.jpg\/v4-460px-Rescue-Overcooked-Lasagna-Step-1.jpg","bigUrl":"\/images\/thumb\/6\/60\/Rescue-Overcooked-Lasagna-Step-1.jpg\/aid403686-v4-728px-Rescue-Overcooked-Lasagna-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"
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