Thanks all for the info.
I have been using Mesopholic culture and Rennet and been getting good consistency and I have also tried mother culture, does the type of culture used also add to the goatyness? I keep having a hit and miss where some people say it is too goaty and some have said it is too sweet and not goaty enough?
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just to clarify if we let curd and way stand for longer before hitting a PH of 4.4 this would increase the flavour.
If I understand the above correctly this could explain why I am having different tastes as we sometimes find we need it to stand longer to coagulate than other times as our temperature is unable to be controlled or rennet amount is not precisely the same so this makes the time different from batch to batch. guess we would need to then get a ph tester and try be more exact for a more consistent taste.
We have had times where we had the curd feel very rubbery and thus thought it was too much rennet then the next time we put less . Is the rubberness texture due to too much rennet. we only do small batches of 5 litres max at a time so it is a hit and miss with the amount of rennet as we need to break the tablets and guesstimate....
Thanks again for the help