The mozzarella is getting grainy, it doesn't get shiny & smooth like it should. Sometimes it doesn't get firm enough. I seem to have a hard time adding just the right amount of citric acid. I will look at your recipe
I use the feta recipe from FiasCo Farm. Like I said, it worked great...then it didn't. Of course, I have gotten way too busy, so maybe I just am not dedicating enough time & concentration to the whole process as I used to? A lot of the time I don't get a firm enough curd. Acidity?
The chevre is the same if I use a culture or not...though it may be a late lactation change :? I can't remember if it has always been this way.
I am on milk test- I haven't noticed any really high somatic cell counts, or even really any changes. Every once in a while a doe thows a really high number, but then it is back to normal levels again.
I sure do appreciate the troubleshooting help :biggrin