I’m new to cheese making, and I’ve had some good and bad attempts!!  I use fresh goats milk from my Alpine nanny.  One of my questions is why won’t any of my attempts melt?  I usually use a 2 qt. slow cooker on warm for the cheese making process.  I’ve made soft and hard cheeses.  Maybe half were worth sharing with my samplers!  Sure need some helpful advice!  Thanks!

Thats the main problem with the home cheese making and the reason for that is too much acid. If your making bloomed cheese then great, tha hard cheeses not so great.
Welcome Aboard Koruff !!

Hi Koruff and welcome to the forum.
I think this is a problem that we’ve all experienced at one time or another and as Neil said, it is due to improper acid production.
I could offer the advice that you need to get a PH meter but since I have yet to get one myself, that might not be exactly proper.
I do plan on getting a meter in the next few weeks.
After I get my curd knives bought or made, that is really the last piece of equipment I’ll need for awhile.
Good luck and again, welcome to the forum.

Dave

I’ll add my welcome to the others.  Good to have you with us.  A question:  what kind of cheese are you making?  Its true that excessive acidity will cause this problem, but some cheeses are less susceptible to this than others.  My cheddars don’t seem to melt too readily, especially the farmhouse cheddar.  But the Montasio and Muenster melt with ease.