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Do you chill down your milk? We use an ice water bath as soon as the milk is weighed. Try to get it down to 40 degrees F within 2 hours if you can then into a fridge at 40 F or below. This retards bacteria growth…..
You are welcome! Be sure you sanitize everything that comes in contact with the milk as well as the ripening box, (that is where mine was contaminated), and because I stir in the culture, rennet and then stir agin I always sanitize the stirrer in between. I also sanitize the temp sensor if for some reason it comes out of the milk. Because I live where there are breezes I drain curd in an enclosed container and that also is sanitized. If complete sanitizing does not eliminate the issue send your milk to be tested. If you don’t have one, I know a lab that is quite reasonably priced and super easy to work with.
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I have had this happen also and it was related to coliform bacteria. When it started happening to me I thought it was our milk and possibly mastitis but after having all of our does tested I just cleaned the heck out of everything sanitized it all and….no more problem. I use StarSan as a sanitizer, but there are others.
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.
