I just had a batch of chevre not form right. after ladling in molds and sitting to drain today when I went to turn them they seem to be inlayers and didn't compress and seem rubbery, they taste great. Not sure what was different that I did this time. could it be lactation(5months) or the chevre direct set culture packet had some air in it but so did some others and that chevre turned out fine. I keep the chevre ds packets in the freezer they are a year old could that be the problem?
We are on the cusp of winter lactation now, and you will get higher solids now, makes the curd different. Any way to check pH? It's hard to diagnose without pH for chevre.
I doubt your culture is bad. I've used 5-6 year old culture before, no issues.
yes, I have been getting different behavior while making my goats' semi-lactics too last week. I assumed it's the season change. Lactation cycle + feed change.
The Chevre part of the make gotten to 4.7pH and took 12 hours. Wasn't firm and took a day to knot but seems like it's aging okay now. (It's a complicated cheese with one type of mold inside and another sprayed outside).
Are you using your own milk?
Did you try making a traditional chevre without using the pre-mixed packets?
My does have been in heat, so I assume most other people's are, too. If the does were bred, you're going to start looking at higher solids, but lower calcium because it will start going to the kids for fetus growth and to the bones to build up reserves for the coming milking season, even with good alfalfa and mineral mix. The heat cycles also change the volume and composition of milk. It still turns out okay, but don't be surprised if you have to make adjustments to your make to compensate. I usually add CaCl2 for winter milk.
Hi Peri,
I had the same issue with crottin I made last week or so. Although I was initially concerned, it aged well and has become a fabulous cheese. Are you surface ripening these? If so, I think it will be fine!
Christine
It is my own milk, The doe was in heat so she wasn't bred, I haven't changed her feed, it just seemed amazing that 2 days ago it was fine and then bam this was different will be interesting to see what the next chevre does. thanks for all the reponses.
Thanks for this thread. I made mold-ripened chevre and feta the other night from a friend's goat milk and was amazed at the yield and the firmness of the curd. I figured it must be late lactation but didn't understand exactly how that affected the milk.
What does it actually mean 'lactation'? Don't they lactate for as long as they are being milked? How is this different?
Also, I am not an expert on goats' milking but, are they milked like cows where the milking time affects the milk composition?
Would love to understand that better