Ok, so I'm trying to make my first batch, a cheddar, but seem to be having issues. Not ever having done this before, I have no idea what step things are going wrong or how to fix it.
So, here's what I've done:
1. Used a fresh gallon of store bought 2% milk (pasteurized, but not UHT pasteurized)
2. Warmed it on the stove to 85 degrees and added calcium chloride. Looks and tastes like about room temperature milk.
3. Added 1 packet mesophylic direct set starter and let work for 1 hour. No change in look or taste.
4. Added 1/4 tsp of animal rennet diluted in 1/2 cup water. Let sit for 1 hour. Still no change in look or taste.
I'm supposed to have curds by now, but have nothing. Ideas?