Yesterday I was lucky enough to get 3.5 gal of raw Jersey and 0.5 gal of Nubian goat milk when I milked the critters. Time for another caerphilly. I tried a new approach for heating the milk, by placing the pan (a 6 inch deep steam pan) on a griddle on the gas stove. Heat control was not quite precise enough due to the retained heat in the very thick griddle.
And time to try a new form from Artisan Geek!
Check the spread sheet for the make details. I used a scant 3/8 tsp of starter, and perhaps it should have been a bit less since the pH went a little to quick for me. I used only 2.5 ml of single strength rennet due to Sailor's suggestion to use less rennet with early season milk (fall calving).
Next time a little less starter, and a little less rennet, and tighter watch on the pH during cheddaring!