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Today is my second attempt at Bel Paese. Hopefully the milk will not form curds when I Vat Pasteurize it this time. Again, two cheeses made with a quantity of 40 liters of milk.

Milk up to 146 F and no trouble with curds forming this time. It am still puzzled about what made last weeks milk form the curds. Did everything the same as B/4.

Glad to hear it!

Glad to hear it has gone better for you this time! Same milk supplier?

Yes RBF, just found out that last week one of the employees at the farm left what the farmer called water in the lines that they were washing after milking the cows. Her milk was returned from the company she sells too.
I just wonder if a cleaning chemical was in the lines. That may have thrown a wrench into y make.

That would make sense most dairy cleaners and sanitizers are strong acids.