Hello, first timer here. I am trying to make Gouda, by accident I increased the temp to 100F, at the start.
I then let it cool to 85F like the instructions said and continued with the recipe. The milk right now is like watery yogurt (2hrs later)?
Added 1/4 tablet vegetable rennet per instructions (then when it didn't set I added another 1/4 with water-2 hrs later).
Can I save this? I need to somehow, don't have much $$, and don't need it to become an overpriced cream cheese or paneer or whatever....
Any help appreciated I did read the forums before posting, it tells all the reasons why this could happen but not how to fix it in a current batch.
I used 1 gallon of store bought (did make Mozzarella succesfully before with it).
After adding in extra rennet I scooped up the soft curds and put them into a makeshift mold. Read a frosting plastic tub with holes works, so I tried that. Kept 20 Lb dumbells on it all night long. And now I put it into a salt brine as per recipe.
What do I do now? Just put it into the fridge in a plastic container for a few weeks? It is pretty soft (although what would I know?) and the brine has gotten cloudy. Thank You.