Oh, Yoav! I'm a little apprehensive & worried (and a little heartbroken, too). I made my cheese last night. I only used one gallon of milk, as only my hubby & I like to eat this cheese (the kids can't be talked into it, my 2nd child tasted it, pronounced it yummy but decided he'd like to stick to the fetas & mont jacks). Anyway, I wrote down the recipe, cos my daughter had the laptop & I didn't feel like running back & forth to the desktop comp. I wasn't using my 200 Easy Cheeses book this time. Anyway, for some reason, I had written down 1/2 tsp rennet. Everything else is accurate, based on the 2 gal recipe (but adapted for the lesser gallon make). I honestly have no idea how I got 1/2 tsp! I even had my glasses on. Needless to say, there was a quicker set time to the curds than the last time I made it. In fact, while I was stirring it, it started curdling! :'( I have a bad feeling there will be an undesireable bitterness to this.
Will this make be salvageable at all or should I just chuck the whole thing? I just checked, it's in a big mass, fully separated from the sides of the pot, in the middle of the pot, so it's probably ready to be ladled off soon. I was thinking of maybe chancing it...unless it's totally pointless & I shouldn't even waste my time & cave space for it.
The bad thing is, I even rechecked a couple of times, but somehow, my mind had a block or something & didn't realize the discrepancy of that! Pooh..I could totally kick myself!
