Ive not posted for a couple of months, and had no replies to my last post. Please can someone help me to answer my question?
I make a goats milk cheddar , but no matter how gentle I am with the curd I am ending up with a milky yellow whey. I have learned here that this is the fat particles bleeding out, and now I am starting to eat the cheese, I find that it does not melt, due to the fact that most of the fat content has been lost.
Is there any way I stop this happening? thanks Q