I got this season's bloomies off to what I hope will be a good start with an homage to our newest herd member, her name is Mango (Spitfire's Mango Tango to be exact. She is a registered grade, 25% Nubian/75% LaMancha, in her first freshening. Up to now we've been keeping only Nigerian Dwarfs, so I'm interested to see how the milk from this full sized goat will differ. I used Mango's milk exclusively in this make.
CA135c. Mangobert. 5/19
4 quarts raw goat milk.
Bring to 78F
1/32 tsp meso 101
1/64 tsp geo
1/64 tsp P.C.
1/32,tsp calf rennet 1pm
Cover and culture. 12 Hrs
Curd was floating and a bit spongy, but still relatively tender. Good yield, green tinted whey, not cloudy.
Ladle curd into 2 cam molds 2/3 full, tamping gently to even fill, but do not press. Drain 5 hrs room temp. Flip and drain 12 hrs. Salt and leave at room temp 12 hrs. Move to ripening box in fridge.
The third cheese is a little disk of lightly pressed chèvre I put into the ripening box with them yesterday.
The last picture shows a smidge of the dreaded mucor on the side of one wheel. They look as if they're about to bloom. I dabbed the one grey spot with 20% brine until no longer visible then I sanitized the ripening box and mat. I hope that was the right thing to do. Crossing my fingers and watching...