While I cross my fingers for some successful ricotta, I still have to celebrate some of the successes I have achieved.
My chèvre has consistently turned out excellent. I am using Flor Dancia as the culture, along with 1/4 teaspoon of calcium chloride, a couple of drops of double-strength vegetable rennet and a skewer tip or two of lipase powder (about 1/16 teaspoon). This all sits for a good 18 hours at 72 degrees. I find that after that long, the curd is set...very set...almost overset, as it is starting to develop cracks. That said, it is full of animal goaty goodness. I drain off a good chunk of the whey and then drain the curds in cloth for a good 10 hours or so. Oh...and I add about a teaspoon of salt to the curd at this time. I am going light on the salt and may increase it in my next batch so that the tang of the cheese comes out better.
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