NEED HELP Making Goat Milk Cheese ASAP!!!

[patriceinil]

I heated a gallon of milk to 180*F, then added 1 cup of vinegar and stirred. It hasn't curdled. What did I do wrong and can I fix it?

[Farmfresh]

So far nothing. Just put the lid on and let it sit and BE patient. Sometimes it takes quite a while for the curd to happen.

[patriceinil]

I reheated it and added 1 cup of lemon juice and it is grainy now.

[patriceinil]

It has A TON of whey and very little curds, It smells good but is taking forever to drain and I'll be surprised if I get a 4 ounce log of cheese from a gallon of milk.

[patriceinil]

It's still draining and is very wet. It has a creamy layer and a gritty layer. At this point I think I got about 8 ounces of cheese and almost a gallon of whey.

[patriceinil]

This has just been the strangest cheese making adventure, I've made cheese using cow's milk and always had success. This milk just refused to form curds. I even watched several YouTube videos for reference and the milk formed curds almost immediately. They also weren't this wet after 12+ hours of draining.

[Farmfresh]

I wish I had more experience with cheese making, but I too am a beginner. Maybe you just needed to let it sit longer before draining?

[patriceinil]

I watched a bunch of YouTube videos for reference and the milk formed curds almost immediately in the videos. I have a feeling it may have something to do with the herbs she feeds them.

[patriceinil]

After letting it continue to drain until around 11 a.m. it is now the consistency of ricotta but with grainy bits in it. I wound up with close to a pound of cheese. I flavored it with salt, garlic powder, chives and basil. I'm going to use it with my gluten free pasta and make a baked penne with meat sauce and dollaps of this cheese. I hope it turns out ok.

[Old Fashioned]

Sorry, but I've never done cheese