Following Jeff Hamm's makes of this style along with the recipes from 200 Easy (p.272), Mary Karlin (p.130), Gianaclis (p.294), I jumped in to give this a try yesterday.
This marks my first use of goat milk. The cost is fairly prohibitive @ $7.95 per half gallon (64 oz). I had purchased milk for two makes (What is wrong with just making one cheese in a day?!!)
The make went fairly well with no hiccups.
Initial pH: 6.71
1 gallon Dungeness Valley whole raw milk
1 gallon Twin Brooks whole creamline milk
1 gallon Grace Harbor Farms pasteurized creamline goat milk
1/2 tsp Thermo C (TA + LH)
1/2 tsp CACL, mixed in 1/4 cup distilled water
1/32 tsp dry calf rennet, dissolved in cold 1/4 cup distilled water
-I raised the milk to 95F, added the Thermo C and CACL, and ripened for 30 minutes, and then added the rennet.
-I used a floc multiplier of 3. It floc'd in 12 minutes.
-After waiting for the curd to gel (another 24 minutes), I cut and whisked it down to corn kernel size.
-Heated and stirred the curds to 114F over 40 minutes, and then gently stirred for an additional 30 minutes.
-Drained whey and saved for whey-brine, hand-packed the curds into a standard Tomme mould lined with Plyban.
-Pressed with 21 pounds for 15 minutes under whey to knit the rind.
-Flipped & rewrapped and pressed under whey for 30 minutes.
-Drained whey, flipped & rewrapped, and pressed @ 3.5psi overnight.
-Checked this morning and pH 5.48...decided to go ahead and brine it at 6AM.
-This will be flipped at 6 hours and brined for an additional 6 hours.
And yes, there are nubbins on the wheel because I pressed naked in the final pressing. They will disappear in time and with the rubbing that follows.