I am sure that this will be a valuable "teachable moment" in my cheese making education, but right now it just sucks! I am attempting to make a Feta with Raw Goat milk (2 Galllons) I was using Fiasco Farms recipe as a guide with one change that I'm guessing is causing my problem now that would be the Culture I used. I used a Mad Millie Mesophilic MW because it was the only one locally available the recipe indicates a mesophilic MA or MM?? I warmed the milk to 86F added Culture(one Packet) and Lipase (1/4 teas.) I realize it isn't usually used with goat milk but it looked like they did so I added some as well. the recipe had the curd cut at 30-40 minutes an hour later ph (measured with paper strips,,)was still 7.0 and it was still liquid an hour after adding rennet......to shorten the story after keeping at 86F for 5 hours with no discernible changes I was forced to turn it off and leave it overnite, 7:30 AM ph is near 5 and curd is starting to form but no where near "clean Break". I have it warming back up now (it was 68F). Is this still worth waiting for or is it to little too late? I added 4ml of liquid calf rennet at one hour BTW....