The curds in goat cheese are far smaller than in cheese made from cows milk. This is what gives chèvre it’s amazing creamy texture, but it also makes it slightly more time consuming to make. The curds are small but, if you’ve added enough citric acid, you should still see them being left in the cheese cloth.
The curds and whey go straight through the straining cloth!
Don’t panic! This is completely normal. You should add another half teaspoon of citric acid (dissolved in 50ml water) into your milk and reheat until it’s just about to boil. Continue doing this until the curds are left in the cheese cloth, but do be cautious because you don’t want to end up with overly sour milk.
The curds are taking ages to drain
This is quite common, don’t worry. Just go make a cup of tea and let it do it’s thing.
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