Help! Where has my cheese gone!?

[Goat Servant]

The first few batches (2gal milk heated till hot, removed from heat added 1/2 cup 5% white vinegar.let it sit overnite then strain the next day in regular linen cloth)
I think I used to get around a cup of cheese.
The last couple batches maybe several tablespoons...not worth the time.
The doe has been switched over to a better feed since the first batches, she has also getting her minerals slowly switched over from Sweetlix to 12:12 cattle mineral.
She is looking a whole lot better but where has my cheese gone?
Does the milk need to be hotter? Use more vinegar? SHe was also getting some really nice flakey green 2nd cut now getting pretty good 3rd cut that doesnt drop all over the place walking to the feeder.
Does any of this factor in or is it mechanical error on my part in the kitchen?

[Alice In TX/MO]

You need to graduate to Rennet.

I get at least a pound of cheese per gallon of milk.

http://biology.clc.uc.edu/fankhauser...ese_course.htm

[Goat Servant]

Alice I like how you put that. "Graduating to rennet". Got some, now I will try it. And thank you so much for the link! You looked through it all and saw my need.

[Madfarmer]

You're maybe not getting the milk hot enough? Maybe not waiting long enough before you strain? With vinegar cheese, the milk should curdle almost immediately, and I can drain it as soon as it's cool enough to handle. If you're not getting roughly 1 lb/gallon, there's something wrong.

Madfarmer

[goatsareus]

Goat Servant, you also may want to invest in a dairy, or any, thermometer. Much more consistent results can be obtained when accurately heating and cooling milk to recommended temperatures.

[pookshollow]

Yes, it sounds to me like you're not getting it hot enough. Without a thermometer, you should see little bubbles all over the surface of the milk - but not boiling. If I add the vinegar, and it doesn't curdle immediately, I keep it on the heat and watch it carefully, until it does separate. The whey should be clear, not cloudy.

I've had as much as 3 lbs of cheese from 2 gallons, although I haven't had enough extra milk to make cheese since before Christmas. Danged bottle babies! Soon, I hope!

[Goat Servant]

Yeah Pookshollow, that's what I suspect, the milk just didnt get hot enough.
I do let it set overnight before straining.