Chevre - pH Points & Draining Time

[george13]

So last night was my 6 gallon trial at Chevre based on mold use rather than hanging to drain in bag.  I tried to research how the French do it, but unfortunatelly did not find too much.  Anyway, I set with MM100 for an hour, which dropped the pH down by about .2, I then added rennet, 1/2 t dilluted, and let it set for another hour.  I got a very nice curd, ample volume, I cut it in somewhat large cubes probably 1", let it sit for about 15 minutes, and then laddled into my forms.  I let it sit overnight.  In the AM, my pH was 4.9.  I sprinkled a little salt and half an hour later removed molds, inverted cheese and salted lightly the other side.  Unfortunatelly, it lacks body, and it lost some shape.  Should this cheese be bagged first to drain and thereafter placed in molds?  I believe in France they only laddle.  Also, if someone could provide some pH guidlines, I would be very grateful.
Thanks,
George

[smilingcalico]

There is much info on the board. Really, just search chevre and read read read.  You'll learn what your looking for, and much more.  As for molding, if you let it drain in the mold for 20-24 hours, it'll hold its shape.  By your description of the make, we have very different methods, so I can't give you much other advice.

[linuxboy]

You are not draining long enough. Wait longer, until pH is 4.5-4.6. You are also adding rennet too early. Wait for a drop of .4-.5.