John F Dean wrote:Could it be the condition of the pasture? We are getting well into fall here.
Alexia Allen wrote:On another note, I just bought your goat butter mini-book. Thumbs up!
I will echo the change in cheese curd formation over the course of a lactation. I make cheese at least weekly (for 8 years now) , from my three does and from a friend's cow, and the late-lactation cheeses do form curd... well, just differently. A little more temperamental. Sometimes I can track it to higher white blood cell counts (seen by proxy in a CA mastitis test). My goat lactations range from 8 months to 18+. Cow is a pretty standard 10 months.
I deal with it by using a touch more rennet and keeping the temperature within the optimal range. And if a batch goes wonky, I salvage it by just hanging it in a bag rather than pressing a wheel.