I got curds:
The curds had the texture of cheese and very mild flavor. I don't know if that will improve, seeing as how I probably destroyed the culture.
Pressed it for two days, air dried it for 5 days. It seemed a little soft at first but it developed a nice dry rind. Noticed a spot or two of green mold last night, which got cleaned up before I waxed it (today). It's in the fridge now, I haven't taken pictures yet.
I made ricotta with the leftover whey and it was good.
Going to try a 2nd batch soon, and try not to get the culture and rennet mixed up.