Making a Chaource style cheese using a mixture of iratherfly and Boofer's recipes and after about 12 hours I check it and notice this.....see photo below. We have had a hard freeze here so lots of tomatoes ripening upon windowsills, tables, etc. Lots of other foods harvested and waiting for processing: squash, dried beans, etc. so there may be more stuff in the air than usual. I had this problem a couple of times months ago but not lately.
My questions: does this look like yeast contamination? Is there anything I can do that'll help this be a cheese anyway?
My make is:
2 1/2 gallons of raw goat milk (Nigerian Dwarf goats) at 71 degrees
added 1/8 tsp. MM100
1/8 tsp PC VB1/8 tsp PLA
rehydrated for 5 minutes then stirred
added 3 drops of double strength vegetable rennet
put in room temp 72 degrees in a room away from all food stuff and vegetables. 12:30
not it's 11:10 pm and check out this photo. any hints or ideas? please?