I have been making goat cheese the easy way for years: I heat a gallon of goat milk to 190 degrees, add 1/2 cup of white vinegar, stir it up and strain it through a cheese cloth. Then, after seasoning, I press it in my cheese press and then chill. This has always been a no fail recipe but lately I have had a couple batches that did not form curds. Instead, the milk separated (whey and solid) but the solid was just a creamy mass, thicker than pudding but with no discernable curds. I pressed it for a half hour but still, it is a squishy, yicky mess and it has a bitter after taste to boot.
Has anyone had a similar experience or some idea what might have gone wrong?
Miriam
Has anyone had a similar experience or some idea what might have gone wrong?
Miriam