Well, I tried to make Robiolini again today. This time I used one gallon raw grass fed cow and 1 gallon gently pasteurized cow. I increased rennet a tiny amount form 1/4 tsp to 1/4 + 1/8th since the last time after two hours I still had very soft curd. Though milk was different.. Anyway, check this out!
(I have no idea what I was saying and my voice doesn't actually sound like that..)
