Crottin Made Incorrectly at Higher Temp

[soniaR]

I'm making a Crottin de Chavignol and carelessly heated the milk to ~84F rather than the stated 72F. So the chevre packet and Geo were added at 84F, then covered and put in a proofer set to 74F. Six hours later, the temp is down to 78F. What can I expect from not following the directions as stated and having it go through the coagulation at this higher temperature?
Thank you.

[mikekchar]

I don't imagine it will make much difference at all.  84F is well within the tolerance of the starter culture.  The main thing is that you'll have the acid moving faster than you normally would, so the rennet will act faster.  Just keep an eye on it to see if it's ready to mould early.

[soniaR]

Thanks. After 17 hours, it now has 1/8 inch of whey and is slightly coming away from the sides. Are there other signs of being ready to drain?

[mikekchar]

That's all I know about.  I've only made a similar style of cheese twice, though...