Both of us were excited last month, because we had decided to figure out a way to turn fresh goat milk into the most delicious flavors of cheddar, Swiss, and gruyere cheese. Both of us knew that it would be difficult to keep the cheese at the very unusual temperatures, but both of us were going to try to make sure we could create all of the odd cheeses with our rapidly decreasing temperatures. Both of us actually ended up with a large mass of cheese that looked a lot more love melted mozzarella than anything else. Both of us were upset about our cheese-making endeavors, as well as decided to try our hand at making yogurt instead. Both of us had read that yogurt was much easier to make than cheese, so it seems like an easier type of project. Both of us gathered the necessary supplies as well as cultures, as well as set up the yogurt for our jars. Temperature control component needed to be preset to 140 degrees. This was the temperature for the milk to become yogurt e. When both of us finished our first yogurt project, both of us ended up with a substance that resembled sour cream, more than anything else. For these days, both of us have decided to focus on our heating, ventilation, as well as A/C system. Perhaps there is a reason that our cheese was not set up, as well as many people say it could be due to our heating, ventilation, as well as A/C system. The various temperatures have a significant difference on the way that the cheese is set.