What to do with these Crottins

[soniaR]

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I made these three days ago and just removed them from their forms and, as I suspected, they did not knit well! I'm pretty sure the problem was I overshot its readiness and the curd was much too firm. That's a problem in and of itself, but for now, I'm wondering what to do with these. Will the uneven surface and probable crumbliness lead to unwanted molds? Is it worth it for me to ripen and age them as planned? What other problems might I be in for? Or should I cut my losses and just enjoy some fresh goat cheese? They were made with raw goat milk, a packet of C20G, and Geo.

I guess I may as well benefit from thoughts on what I did wrong. I do not have a pH meter and was watching for the following signs: 1/2" of whey; away from sides of pot; cracks in curd. After 17 hours (and even before) it was slightly away from sides but there was barely 1/4" of whey and no cracks. Thinking I needed to wait more, at 20 hours there was even less whey! I decided to fill the forms. I think the curd might have been floating which is why I saw less whey on top. Not sure. The curd was quite firm but eventually did drain down 50%. But the uneven tops barely improved after flipping and draining another 20 hours.

Thanks for any thoughts on all this.

[awakephd]

Sonia, I think you are fine. The geo does not need a closed rind, and will go to work making its own surface for the cheese.