So I have a worst case scenario here. I really messed this batch up but I'm curious if I can do anything with it in its current state. To make things quick, I over heated the milk to about 45 C when heating the milk initially. Then because it too so long to cool back down to 32C once I got to adding the rennet, I just had to leave it because it was so late. So this morning I got up, cut the curd which had formed and split in a few spots. I left it for a couple hours (had to go to an appointment), came back gave it a stir and the curds really broke apart and almost dissolved. I slowly heated to 39C, stirring occasionally and the curd was really broken up, tried to strain the whey off and I'm now left with whey that is very white and milky, there is still lots of casein in there, and the "curds" are just a white slop the consistency of fresh cream or thereabouts. I will admit I used expired vegetable rennet, but it worked find for a previous batch about a week ago. Any ideas on what went wrong here? or rather can someone explain the science behind why all the things I did to screw it up, screwed it up?
And most importantly, is there anything I can do with my aforementioned slop?