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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally Whey Removed => Topic started by: breezy2 on August 07, 2012, 02:23:25 PM
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I made chevre for the first time this season. I let it sit for about 20 hours. temp stayed between 70 -73. When I went to drain it was not smooth, had a slight bubbly appearance. It was not floating or anything just not the texture I am used to seeing. Has no off odor. Is it o.k. or is it chicken food?
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If it was bubbly and spongy, it sounds like some sort of contamination either in the milk or your equipment. Usually if it has a spongy consistency it has a yeasty odor as well.
You could always try to drain it and see what sort of taste it has.
Bonnie