Day 3 making crottins and day 1 of the crottin mishap and the chevre is ready

Day 3 of making crottins I have salted and turned, they have started showing GC mold growth and tiny bit of the PC white mold. Tomorrow should show some more white mold growth and the go into the cooling cave aka: my fridge hopefully they will develope just like the other ones. These seem to have a tad bit more moisture to them then the first ones. I will keep a watch for that dreaded slip/toad skin.

Day 1 of the mishap crottins, I ladeled them into the molds and they are settling slowing but don't seem to be packing down as much as the others and the curds seemed drier too. Tomorrow I will turn them and see how they look. they are mishap crottins because I pasteurized the milk and forgot to cool it before adding all the molds and cultures, as soon as I did I cooled to about 80 degrees before the curds had set. so I will see how this plays out. matbe a new cheese!

The chevre is done and looks good, it packed tighter as I didn't drain as much whey out before ladeling into molds. I also used freezer milk so will have to see how they taste.