I made the Cabre al Vino recipe from this site this past weekend using 2 gallons of fresh goat’s milk. I had issues with coagulation and am not sure what the impact will be on the final product.
With the milk at 90 F, I added 4 oz of prepared meso mother culture and waited 15 minutes. (The mother culture was from New England Cheese and I suspect it may be MA 011 as they identify the ingredients as s. lactis, s. cremoris, and malto dextrin).
I then added ½ teaspoon of double strength vegetable rennet diluted in ¼ cup water. The milk immediately started to floc while I was stirring in the rennet and had cut able curd within 10 minutes.
I suspect the problem was the rennet. The bottle stated ¼ teaspoon per gallon but in checking their website it states ¼ teaspoon per 2 gallons. So, it appears that I added too much rennet.
How will this affect the cheese overall?
And my other question is - Do most of you use a meso mother culture or use direct set cultures?
Thanks for the help