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There are several common problems that come up when making cheese. Please keep in mind that it is not rare to experience ALL of these issues at some point or another. Making cheese is a great opportunity to let go of your perfectionism and just make something yummy. So don't worry if your first few attempts don't come out exactly as expected; drain, salt and eat them anyway!
Also, remember that in general, raw milk that has been sitting out for a day or two is generally fine. Pasteurized milk that has been sitting out for too long should be thrown away.
Cheese that Won't Set
This is most commonly caused by the temperature being too cool at the fermentation stage. If you have let your cheese ferment for 12 hours and there is no firming up or change in the texture of your milk, move the cheese to the oven and turn on the light. Check every three hours, and when the cheese reaches the desired consistency, drain and salt.
Bitter Cheese
This is caused by two things: Either the cheese was not drained enough, or the cheese was not salted enough. Add a little extra salt, stir and try to get some more whey out. If you happen to have a cheese press, give it a shot here. Wrap your cheese (even if it's soft) in a cheesecloth and press at 10 pounds of pressure for 15 minutes. Then taste again.
Cheese can also become too bitter with age. If you made ricotta three weeks ago and it tastes bitter, it's probably better just to compost it.
Curds that Won't Come Together
If you were trying to make mozzarella and you ended up with a bunch of rice-like curds that won't stick to each other, this is an example of curds that didn't come together properly. Most often, this is caused by overheating; either you used UHT (Ultra High Temperature) pasteurized milk, or your curds got too hot when you were in the stretching stage. It's not fixable, but it is edible. Drain, salt and use like ricotta or cottage cheese. It's delicious with fresh fruit!
Rubbery Cheese
This typically happens when 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.
Bland Cheese
If your mozzarella or ricotta is too bland, the cheese may need a little salt. Add a little extra and taste again. If your hard cheese is bland, it probably just needs to be aged longer. Wrap it back up and re-wax (if it's a waxed cheese) and try again in another two weeks. Or if you are finding that your cheese is consistently bland, you may want to start adding a little lipase to your recipes. Lipase is an enzyme that works on fat and gives cheese a distinct tang. It will make your curds softer, so be careful and add a few extra drops of rennet if necessary.
Crumbly Cheese
This is only a problem in hard cheeses, and it's so minor that it isn't really even a problem--more an irritation. First, we must remember that when making cheese at home, we're making 2 pound cheeses, not 200 pound cheeses. So a homemade cheese is going to dry out and crumble a little more than one made in a factory. Some of the most delicious artisan cheeses I have ever tasted have been crumbly. But I do realize that if you're trying to cut a slice of cheese for a sandwich, it's nice if that cheese stays together. Try adding another few layers of wax during the aging process. Check your aging cheeses regularly, and if they start to feel like big hard bricks, add some coconut oil or wax to the outside of them. There is no rule that says that you can't wax parmesan. It's not tradition, but so what? Also, make sure that your aging fridge stays humid. I keep a glass full of water in mine. An exceptionally gifted cheesemaker I know hoses down the inside of his caves at least once a day. His cheddars are moist, flavorful and delicious.
Above all, keep trying. If your cheese doesn't turn out and isn't edible, chalk it up to a learning experience and try again. It's hard to waste ingredients (especially if you're on a budget, which, let's face it--we all are) but try not to get frustrated. Just remember that once you hit on the right technique for YOU, you'll save a fortune and be making an amazing artisan product.
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