I joined the board after trying to figure out my chevre troubles. I have made 3 batches thus far in 2012, using fresh new culture and rennet from Leeners + goat milk from my herd. I am using fresh from the tap milk (unpasteurized), 1/8 tsp. mesophilic culture, and 1 drop veg rennet mixed into 1/4 cup spring water. After it's mixed up in a glass crock with a loose lid, it goes into my kefir making closet which holds at 72 degrees.
My first batch of chevre was perfect. 2nd batch did not set, I had added flora danica to it so I thought that might be the trouble. I made the 3rd batch with just mesophilic culture, and it has not set after ~20 hours. I am at a loss for what the problem could be, as I have made chevre in previous years with no trouble.
I am tempted to add some culture and put this in my upstairs closet, which will be closer to 80 degrees, and see if it will acidify and curdle... Or I can feed the chickens and try again tonight.
Any thoughts for my cheese woes? Could the issue be the temperature of the milk being too warm (goaty temperature) when I add the culture??