Inspired by Ozziecheese, and wanting to try something different, and wanting something ready to cut into in 2 months, I turned to this make in Caldwell's book. I had the opportunity to milk a goat (Nubian) on Tuesday, and brought home a half gallon of her beautiful milk. I mixed this with a combination of non-homogenized nonfat and heavy cream (p/f = 1.2) for about 2 gallons total.
I used only FD as starter,even though I know it is slow, thinking that too much starter combined with the raw critters would create too fast acid development. I was wrong.... It took a full 8 hours in the press for the pH to come to the recommended 5.3, which I tested by trimming off a bit of the curd and pressing that into the knob on the pH meter... there was very minimal whey at that time. The recommended cutting of curd to 1/4 inch over 20 mins did not seem a problem. I cut it 1.5 inches, then progressively smaller.
Now to wait the 2 months....
Tuesdays will be my turn for milking, so I need to plan what is next!!
Read the spread sheet for more details.