Batch #5 was a step backward

Batch 5 milk was from LW Dairy and was pasteurized at 168 degrees. Otherwise, it was very fresh milk and had been delivered early in the morning. I was filming with our video camera while I was making it, so some steps may not have gotten the attention they deserved. The curd never really set up as it did in batch #3 or especially as in batch #4. I continued as if it would work. It seemed a little like batch #2 (the brain cheese). The taste and texture was similar to batches 1 and 2. Definitely, a step backwards from batch 3 and 4. I'm not sure if it's my process or the milk being pasteurized at the slightly higher than 165.