Hola y Bienvenido Jessica!
My family and I just had a great Christmas holiday in Merida & Cancun 2 months ago, wonderful country & very friendly people!
Cheese making is indeed difficult
.
Many when making Asadero, don't use a lactic acid starter culture. For your milk, if you didn't, then add more rennet to try and get a curd set, but if it's been hours and milk is warm, I'd say the milk is junk.
If you did, then even without the curd setting, the milk will by now be highly acidic, which is good, but you still need to dewater (de-whey) the cheese and have two choices, either draining in a mold if you have one, see the Lactic Cheese Board for ideas, or probably simpler is to hang in a cheesecloth and make
American Style Neufchatel (light cream cheese).
Next problem is to try and determine why you didn't get a curd set so that this problem isn't repeated, for this we need details, milk type and where from, rennet and where from, steps you took etc.
