thank you listening to this question and i apologize if it has been addresses elsewhere on this forum.
may i ask you a question regarding making cheese with pasteurized goat's milk?
if one were to make the mistake of adding the rennet to the milk BEFORE the culture [one minute between doses added] would that have an adverse effect on the cheese?
it's my first atempt at cheese making and your site was very helpful. i am making chevre with mesophilic and liquid rennet.
the milk set and we achieved a clean.
we ladled the curd in the molds, put them in the fridge and now i wonder am i making cheese or something else due to my misordered mixing of ingredients.
thank you for your time and website!