chloroform is a bacteria that is basically everywhere, and multiplies rapidly at cheese making temps 86+. It will give you springy/spongy sometimes holey curds that are literally impossible to press. I had a couple batches like that, the first thing i did was blame my old press. lol Well after researching the problem, realized i was actually breeding chloroform by the millions. Pasteurization kills it, so then the starters that you add will take over. The curd milk jug was kinda a semi-soft curd. i was able to cut the curd, but not a real good separation of curd and whey ever achieved. So then i decided the cook the curds, they did not cook up like normal, and kinda broke apart in small pieces, so i went with it and stirred with a whisk. i brought my temp way up to 165, (just encase i was breeding bad bugs again) then ice water cool it down fast and drained. I ended up with small very tasty curds (ive never made cheese with my cream intact until now , lol ). I then added cream atop for cottage cheese. The whey was very milky and the chickens enjoyed it. All i can figure is,,, somehow, which is beyond me, there was some thermophilic culture (yogurt) remains in this jug and im not cooling my milk down fast enough and it grew.
