So I am using Raw Goat's Milk to make my first Goats milk cheese. I have been making cheese from raw cows milk for 4 months and have made 15 cheeses so far and have never come across something like this.
I put my mesophiliic starter in the milk and let it ripen. I had the milke ripening ata temp that was slightly to high, about 98 instead of 93 but not a huge concern I am assuming. I let it ripen a bit longer than normal, for 1.5 hours as opposed to 1. This isn't normal for me but I was in a semi-social situation that surprised me.
So then I go ahead and add the renet, the temp has fallen down a little to about 95. I let it ripen for 40 minutes and come back to check it out and I see whey, with some cloudly milk particles on top but abreak through that shows me lots of whey, i reach in and the curds are all the way at the bottom, coagulated with whey draining from this large mass. I ended up cutting this small grainy semi ricotta looking mess into 1/2 inch chunks and im about to press it and see what comes out but does anyone have any idea how and why this happened?