- I am not letting the curd acidify enough, and I should start measuring PH instead of just bleaitching about it.
- The curd cutting is too fine, it wants to be more badonk-a-donk (can I say that as a fat white man?)
- The rennet I'm using, which is eight months old, is way past it's prime.
- Or, with raw milk this is completely normal.
Anyway, the goat milk cheese that is currently pressing has less solids in it than moocow milk. The loaf is ~70% the height of what the equivalent moocow loaf would be by volume of the milk. This isn't passing judgment, just an observation. With that in mind, it may clearly explain why goat cheese is so much more expensive than moocow cheese. I suspect that the labor involved in simply milking the two beasts is similar, but if there is a 30% downside on goats, then Econ101 says it's more expensive.
Anyway, hoping to figure out how to get more out of the milk, so there is less waste--though our animals do love some whey.