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Usually I use whey from a previous batch and leave the cheese for 24 hours and it works great. This time the curd was full of gas bubbles and floating in the whey. What does this mean?
I have had the same issue some months ago though I only use fresh milk from our does and fresh cultures each batch. After much research I isolated the problem to coliform bacteria (it was in my ripening container). After thoroughly cleaning every utensil and container the problem went away. I now use StarSan on every utensil, surface, and container.
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