During my cheese make of the day I experienced some of the smaller curds floating.
This is full fat Jersey milk going into a harvarti style cheese. Didnt have any problems getting a set, fluctuated around 14 min. Could this just be curds with higher fat content or do I have contamination?
I might also add it has holdbac lc, kazu and a little alp d for cultures. No off smells and the milk is fresh this morning.
It looked to me like extra bits of fat floating. I have seen floating curds and they were quite pronounced. What did you end up doing?
This was a 35 gallon batch so I skimmed off what was floating and carried on. I compared the curds that were floating to the others and they were yellower so I think it was just curds with higher fat. Ended up with 7 blocks from my kadova block molds.
Yay for your success!!