Cheese coming out Rubbery

[doedoe]

Hello- Very new to making cheese....I have tried to make the Velveeta cheese several times now....everytime it turns out really rubbery. I have heated it very slowly to 86 degree's taking about an hr. to bring it up to temp. It will seems fine when removing it from the pan then as soon as I start draining it, it seems to turn rubbery..Anyone have any ideas?

 

[freemotion]

I've never seen a Velveeta recipe so I'm not sure.....but......some cheeses, like cheddar, are rubbery or even squeeky for a few days, then as they continue to ripen, the texture changes. OR....you could be using too much rennet. Veg rennet tends to be double strength and if you are using it instead of veal rennet and the recipe's author intended single strength rennet, you could be inadvertently doubling the rennet.

 

[doedoe]

Here is the link to the velveeta cheese recipe http://www.everything-goat-milk.com/goat-cheese-velveeta.html I got my rennet from Hoegger Supply ...it's the veg. based. I just checked & it is double strength.....Thank you so much....gonna go give it another try!!!