Hello all - will do a proper introduction, but with a son's project coming in tomorrow, trying to figure out what is up with our chevre this time. Parameters are Sunshine Farm's pasteurized goat's milk, heated to 86F; 1/8 tsp Choozit MM-101 dropped in, rehydrated for a few minutes, mixed in thoroughly. Allowed to rest covered at 80F; to 24 hours, still a very weak curd and by 36 hours, still the same - broken pattern of whey on top, very loose, yogurt-like curd. Curd is sour, but not off-tasting.
I've always used New England Cheesemaking's chevre direct-set starter. This time, in a time crunch, at the last minute went to a local supplier for a large pack of this MM-101. I am so new to cheesemaking I only realized the NEC's chevre has some rennet, and the MM-101 does not (right), so that may explain the lengthy set. But not to set firmly at all, after 36 hours, despite a good amount of presumably lactic acid development?
I don't want to extend this to 48 hours, so will drain it in butter muslin and hope for the best. Going forward, however, I was hoping for some advice. Time of year/the milk? Lack of rennet? I ask, because I've never added CaCl to the Sunshine Farms milk in the past; though I didn't add rennet and suspect the MM-101 doesn't have it, would have expected it would have set up after so long a time.
Many thanks for your thoughts, and hello!