Hello all, I've been reading and learning a lot from all of you. I'm taking baby steps in cheese making and I just made my first batch of cream cheese last week and loved it! Today I tried to make fresh mozz using Dr. Fankhauser's recipe and my curds did not set. Do I have to throw it out or is there a way to salvage my milk? I live in Oklahoma and get fresh raw milk from a local dairy. I just bought the milk yesterday, so there is no chance that it could be from too much bacteria in the milk. Any suggestions?