I attempted my first Valencay like cheese this last weekend and I got yummy yogurt. I followed Christy's Recipe closely.
http://cheeseforum.org/forum/index.php/topic,10871.0.html The following is what I did.
Valencay
1 Gallon P/H Cow milk
¼ tsp mesophilic culture Aroma B
Pinch p. candidum
Pinch geo. candidum
1.5-2 drops rennet
Sterilize everything with hot bleach water
Warm 1 gallon of milk in water bath to 72F
Add Aroma B and both molds, mix into the milk
Dilute 1.5 drops rennet in ¼ cup of cool water add incorporate into the milk
Allow curd to set 24hrs
Possible errors are:
Temp in the house was about 65 all day, low inoculation temp
I am using new double strength rennet, therefore i used half in Christy's recipe. I believe this to be the problem.
The curd did not hit clean break after 24hrs, just tart yummy bucket of yogurt. Later this week I think I will try again and better regulate temp and add more rennet.