How can I get more tang in my goat cheeses?
Longer initial coagulation time? More starter? Longer ripening?
Or just the nature of the milk I use? (Oaknoll Dairy from Whole Foods)
Generally, for 1 gallon of milk: 1/8 tsp freeze-dried Aroma B or M100, PC & Geo.
Heat to 70F then hold for 24 hours. Mold, drain, dry over 36-48 hours at room temp. Then into 50F ripening box.
Results are pretty good, just somewhat bland.