Has anyone ever seen this?
I routinely use 6 gallons for my makes--6 gallons of goat milk. Once I reach a certain temperature (say, 90 degrees during renneting/coag) the thermal mass of the milk maintains the temp. It never drops more than 1/2 degree over an hour--sometimes not at all.
Today, while using 6 gallons of cow milk (Jersey) the temp would NOT maintain itself. Over the course of an hour the temp, starting at 90 degrees, kept falling. At 30 minutes it had fallen 3 degrees and even more at the hour mark. After cutting the curd I had to re-heat it to get temp back up to target. I have NEVER had to do that why goat milk.
Does anyone know what the difference in the milks is that would cause that? All over factors were the same as always (same quantity of milk, same ambient temp, same stove/kitchen, same recipe, same everything.)
My only thought is that goat tends to form a firmer curd than cows milk ..... and the reason one does not heat the curd is because the curd will not ransfer the heat well enough compared to milk. The same should go for the reverse .
Curd should not give off heat as fast as milk and firmer curd should give it off slower than softer curd.
smaller fat globules of the goat's milk may be the answer.
But more likely reason is room's ambient temperature difference.
Thanks Gregore and Gürkan
Maybe it's the difference in the curd texture. I live in the tropics Gürkan, the ambient daytime temp is always the same. 76 F. :)