French Chevre: I just made a new recipe, but halfed it for storage purposes. The following ingredients are what I got after alteration and only the ingredients used before I'm setting it out for 12-18 hours.
- 2 qt pasteurized goats milk + 1/8 tsp calcium chloride diluted in 1/8 cup water
- 1 drop rennet diluted in 1/8 cup water (never refrigerated but I ordered it off Amazon, might just be a bit less effective)
- 1/8 cup cultured buttermilk
It wanted me to:
1. heat milk to 80f with calcium chloride (I forgot to add it during this step so I added it with the rennet) then move to counter
2. stir in cultured buttermilk
3. stir in rennet
4. cover and set aside for 12-18 hours (likely 15-16 for me)
So here's my thing: Am I supposed to get curds immediately after adding the rennet?
And will I get issues from adding the calcium chloride late and having rennet unfrigerated for so long (11 months now)?
Thanks in advance!