So far so good, I turned the crottins and this time turned them over while in their molds had to tap hard on the mat to get them to slide down, a few fell on an angle so I had to lift the mold for it to fall flat and then put the mold back on top hopefully to keep the little round shape. this is what they look like after I take the mold off. The chevre was also turned this morning, they hadn't been holding there shape well, but their mold shape is flared so I usually put them back in the mold with the flair still at the top, this time I just flipped them, some still set over night and the top was at an angle but not as bad as before. 2 things I didn't do this time: 1.I didn't take as much whey out before ladling them into the molds. I think the time before I drained to much whey out before ladling the curds in the molds so they were to dry to settle and mold together. The last ones also had big air gaps which I attribute to the same to dry conditions. 2. I turned them leaving them in the molds upside down, if they settle they will have flared bottoms. we will see. I salted the chevre and the crottins will have their first salting tomorrow at 7. Now that it is getting cooler first it was keeping the house at 70 degrees with the air on, and now that it has really gotten cooler at night keeping it at 70 if I am not at home will be tricky, if I leave the air on it will get to cold if I leave it off it will get to hot as the day warms up. At night in the beginning of fall there is generally a 10 degree difference between outside and in. It was 68 this morning inside and 55 outside. Another hour or so before milking Heather and maggie and hopefully getting enough to make another batch of crottins. Timing is everything, soon the fridge will be full of cheese. Chevre again on wednesday if they are still giving me 2 qts a day.
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