New cheesemaker, first post on forum.
Had decent luck with the easy stuff, like queso blanco, mozzarella, feta. Complete fail for chevre.
Using ultra pasteurized goat milk, following recipe in "Artisan Cheesmaking at home" with NEC C20G starter including rennet powder.
Warming milk in La Cruset enameled cast iron dutch oven, kept heat fairly well (76F in the morning, 12 hours ripened).
Thick milk was the result, no curds or definable break.
Added two drops of liquid rennet, warmed back to 80F...no result two hours later.
Added 1/4 tsp Calcium chloride, 1/4 tsp rennent about 10 minutes ago...will check it hourly until this evening. If it is still just thick milk, it goes down the drain at dinnertime.
Thoughts? Hard to find goats milk in Nevada...all I could get was ultra pasteurized from Whole foods.