I brought home almost 2.5 gal Jersey and .75 gal goat (La Mancha X Alpine) with perhaps not quite enough chilling ahead of time. Starting pH was a little lower than usual at 6.6, and perhaps I added a bit too much starter with 1/4 t Kazu, and 1/32 LBC. I ripened the milk a bit long (75 mins) as well because of a phone meeting. At any rate I added the rennet at 6.5, and chased it thereafter.... Whilst bringing the curd to target temp of 92 degrees, I tested the pH at 6.35. I removed about 3 qts of whey (down to the level of the curd) to try and slow the acidification, and stirred more vigorously than usual to try and get the right curd texture. Rather than the target 45 to 60 mins of stirring at 92 degrees I got 30 mins and a pH slightly below target of 6.3 for draining, but texture was okay. Cheddaring was also for less time than usual, and I cut the slab into 8 pieces instead of 4 to try and move the moisture out of the curd better. Milling and salting was at slightly below target of 5.6 with texture that was okay. Pressing was fine. Final pH a little low at 5.12 this morning, final weight 3# 9oz.
I hope the cheese will be yummy but we will see in 2 to 3 months. Previous Caerphilly with mixed milk was really good...
