Oooookay. This was my best make ever, it was rolling along perfectly, everything was hunky dory, I was finishing up stirring the curds after cutting them and before brewing them, and I remember I forgot to put in PS.
I put an eighth teaspoon in right away just in case, but...
Help?
My questions are as follows:
Will the PS work?
If not, what can I call this cheese?
Ingredients:
1 1/2 gal. 2% milk
1/2 gal whole milk
1/8 tsp. PS
1/4 tsp. Thermo C
1/2 tsp. CaCl2
1/2 tsp. calf rennet
1/8 tsp. PS
7:54 Started heating milk
7:56 Added Themo C to heating milk, whisked in a while later
8:23 Reached 91º, ripen for 15 minutes
8:39 Added CaCl2 and Rennet, finishing at
8:43 Floc 10 minutes which is perfect for Alp's 30 minutes target
9:13 Start cutting curds to 1 inch, then stir gently with saucers while cutting huge chunks up
9:20 Finished, stir gently with whisk to get curds to 1/4 inch over 10 minutes
9:30 Stir for 20, remember PS at end and add it
9:50 Stir while raising to 124º
10:23 Reached 124º, press lightly under whey
10:31 Flipped
10:42 Flipped
Pictures to come.