I've been making chevre with the new england cheesemaking direct set packets. It took me a couple of tries to figure out how to get it to set right, but now it's working. Except for one possible thing. It has the right texture, but it has a funny sour taste, like strong sour cream, along with a 'goaty' aftertaste. I haven't eaten store-bought chevre in a while and it's not available in the stores here for me to try some, so I forget exactly how it should taste. Is this the way it is, or is something wrong with mine? The sourness gets stronger with every day it sits in the refrigerator.
I don't know that it's a problem with the goats or the milking--the goats and their pens are very clean, the buck is separate from the does, and I am very sanitary with milking and my utensils for milking and cheesemaking.
My sister-in-law is after me to make her a batch of chevre, so I want to make sure I've got it right before giving her some.