chevre didn't set completely don't know why

[stgagnon]

Hi Everybody,

I'm new here and looking forward to learning from you all and maybe even sharing what I know if it helps anybody.

Over the years I made dozens of batches of chevre using the pre-mixed packets from NEC.

The batch I made yesterday did not coagulate properly and I don't know why.  It is more the texture of yogurt than cheese curd.  It is not bubbly and floating; I have seen that before.

The facts, and what was different this time:
- The milk was raw, about 5 days old.  This is not unusual, I do it all the time, sometimes older.
- The temp.  Heated right up to 86, not over.  Often I get it too warm and have to let it cool.  Not this time.
- I added the packet, let it sit for 2 min. Then when I whisked it in, I did so more vigorously and for longer than usual.  I was chatting with my husband and lost track of what I was doing.
- The weather here is hot and humid.  80 in the house; did not go below 75 overnight.
- I left it to set for around 24 hours.  This is different.. Usually I set it at suppertime or later and drain it the next morning before work.  But I have left it for a longer time before.
- Goats are healthy. (this is normal )

Any ideas why it would have made soupy yogurt-like stuff?  I tasted it; it is sweet and creamy.. no tartness.

And: What can I do with it? Can I save it or turn it into something else?

Thanks for your ideas,

Suzanne G in Vermont       

[Gregore]

Not sure why it should take longer to set than normal even though it is hotter in the room than normal but I would suggest if it is not tart yet let it sit longer until it is.

If it is not tart the ph is still too high

[mikekchar]

The lactic acid bacteria only produces lactic acid in anaerobic (without oxygen) conditions.  Usually the recommendation is to be very gentle when adding the cultures so as to avoid dissolving air into the milk.  Otherwise the bacteria will multiply, but they will produce carbon dioxide instead of lactic acid (and the milk won't get sour).  So the vigorous whisking may have something to do with it.

[stgagnon]

Thank you both!