CheeseForum.org » Forum

OK, here's my problem.  I brought up 1 gallon of fresh raw goat's milk to 86 in a 2 gal. stainless steel stockpot. I used a packet of chèvre culture from New England Cheesemakers. I let it set for 3 minutes and then stirred it well with a perforated spoon.  (This culture also contains the rennet.)

I left it in a room that stays warm (because of my dehumidifier) with a piece of plastic wrap over the top and the lid.  Came home 12 hours and no coagulation, only a bubbly skin on top of the milk.  Not anywhere close to ready for a clean break.

Can this be salvaged?

Did I just get it too hot in the room with the dehumidifier.

I have placed it in my oven overnight, a cooler place than the room with the dehumidifier.

Do you think I got it too warm and overdid it?

I was hoping to have some answers in the morning to see if it coagulated finally.  it will be at about 20 hrs. Hate to waste a gallon of beautiful goats milk on this.

First time Chèvre maker 3rd cheese period.

Thanks

RouxBDoo

How old is the culture?  Did you taste the curd, or gel, whatever we'll call it?  Was there a tang to it?

Paul, I am checking with the manufacturer to find out, I have a lot #.

No I didn't taste it.  It ended up looking like buttermilk with a layer of loamy cream on it.

It had a big lump in it.  The lump was kinda flat and about the size and shape of your thumb. 

I know I mixed it well but I think..

1. The culture/rennet direct set didn't mix well, although I did it exactly as in the instructions.

2. The room with the dehumidifier was too warm. 

3. I had also put a piece of plastic wrap over my stockpot.  I think it got gassy.  When I make buttermilk I put a coffee filter over the mouth of the gallon jug so it can breathe.  The cheese might have needed to breathe.

Bubbly sounds like some sort of contamination.
Did everything get sanitized first?
Perhaps the milk itself

I sterilized everything, more foamy than bubbly I guess.  It is my first attempt, could be inexperience.  Thanks, if you have any other ideas let me know.

no, not just inexperience. It should not be foamy or bubbly.

does sound rather like contamination.