Hi
I've been trying to make lactics for a little while with remarkably little success. What seems to happen is that the milk goes to forming curds really really quickly. I've tried several recipes and keep getting the same result. I am a true novice and forgive me if the answer is super obvious but I'm stumped. I have used raw milk as well as raw milk that I've pasteurized. I buy my milk for a local dairy farm in Spain - the cows do not go outside though.
Thanks for any help!!
Welcome to the Cheese Forum. It would be helpful if you provided more information: best in some sort of recipe form, showing amounts, any additives, temperatures, etc. The more information you can provide the better answer you'll get in return. :D