I've been having an issue with coagulation. We milk goats and the last 3 times i've made chevre my curd has come out too firm, rubbery and it has this stratification or layers. I bought new renet (liquid calf) and i'm still having issues. I'm using raw milk and i use 1/4 dose of renet and let is set overnight. Before attempting the chevre I noticed an issue with a hard cheese and the curd having layers. I've been making cheese 5+ years and havent had this issue before. I'm stumped. Any ideas? Thank you --
