HELP!!! Or, Help us solve this mystery!!!

[Schag]

We changed last week to a microbial rennet (2 drops to 1/4 c water), and also changed the culture to a florra danica (1/4 tsp).

We've also started to treat our heavy producing doe for subclinical lactational ketosis/ hypo calcemia with a  propylene glycol drench.  Our theory is her high production is placing a huge  metabolic demand which is altering her calcium levels - which alters the proteins in her milk.  We've had the milk tested last week and ruled everything else out. 

It looks like we may have made some progress.  The curd set up today!  We should know tomorrow am if we finally have chèvre!

[Spoons]

So it was casein deficiency after all! Good to hear you're heading in the right direction!

[zvisaar]

dear friends
1.for white chevere cheese of goats the incubation time is about 20-30 hours,thats depends on the temp. of the environment
2.the amount of rennet depends on the supplier instruction but is very little to white chesse like 1 drop for all the amount of7-10 liters = 2 gallons
3 if the milk is of good quality do you pastorate the milk??? if yes  not high then 71-72 c degree
4.allwayes the crude of goat is very delicate and not firm like cow milk so you don't cut it but filtered it throe muslin or other kind of cloth for 5-10 hours 
5 then you proceed.....
* add calcium - 0.2 gram  per liter  or 1 gram per 2 gallons

hope I added something to your problem

[steffb503]

So new rennet and new culture.
Now you might never know which one was the culprit.
Glad to hear you are getting cheese again!