Dears

What did i do wrong?
Is it using thermo starter (yogurt) at 38C ?
Very strange, what was the coz ?
Why the curds gone this way?
why it gave out its fat (milky whey)? suddenly !!

been thinking about this for a while, the only thing I can come up with is the strain of yogurt, their are numerous used, also yogurt normally separates if stirred. I don’t recall any recipes using Yogurt, just Buttermilk when they don’t use cheese culture. So to find out if it was the yogurt i would do the same thing over using the buttermilk (I take it u dont have access to cheese cultures).
Good Luck.

I use yogrut as thermo starter, i live in Syria, and we do not have ready made freezed culture, so i use home made buttermilk from scratch as meso starter, and yogurt as thermo starter.
I think as you said, this yogurt was gone mad in acide (new type of yogurt).  I think we can still make mozzarella using meso, can’t we (i usualy do very nice mozz with buttermilk).  and i think also that buttermilk will be slow at 38-39C, but yogurt will be more active at this temp.

anyway i will post tomorrow what i did in this batch which i retreated its acidity, and turned to nice new type of cheese i need to name it with new name

Further reading has shown me that their are some recipes for cheese using yogurt however u need to know what type it is, it can be L. bulgaricus or S. thermophiles so u need to know whats what.

First, I envy your ability to use fresh, warm raw milk.

My guess also is the yogurt is the culprit.

Neil, regarding the yogurt cheese recipes , see this link http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_5_gallons/CHEESE_5gal_00.htm David used 2 cups live cultured yogurt (Dannon Plain)    .

anyway, regarding the lost batch of cheese, i added hot water 80C to the cruds mass, untill the temp of the mess became 55C, then i stired, left for 5 mins, and i put in colander for 10 mins, then i sank the curds with cold water and salt in the fridge for 24hours or so, then i drained them, left them in the colnder in fridge for 3 days, it was flacky in wide layers with very nice flevor full white cheese. (i do not know if i can call it layers cottage cheese).

anyway today am planing to do some nice meal with them, i will add few egges, mix well, salt, fresh shopped parsley, little bit of paper, and i will put small amounts in flattened dough, bake, you all should taste it with me i might post you a photo of it.

Rick, today i went to 20Km away farm, and i brought 22Kg (about 5-6 gallons), out from the cows, i reach my home, and the raw milk still warm 35C, i started my weekend batch cheese just now. it is nice to have such a milk, but in other hand i can not get packed starters and molds. 

Thanks!
Sounds Great!

Do have “Astro” brand in your neck of the woods? I found that to be the strongest culture. Why not order proper cheese culture, not expensive and it last a long time. Just use a few grains of it and it grows very fast. little gram packet lasted me 8 months/20 batches.

the cheese pie as promised

u got a bigger pic LOL

this is a bigger pic

as i said :  it is baked bread dough (stuffed with) cheese + parsley + eggs + alittle bit butter (optional)

delicious