Adding Freeze Dried Starter Culture & Rennet Concurrently vs Staged

[judyp]

I am new to cheese making.  My recipe says to add the mesophilic culture and wait 45 minutes.  I got busy, added the mesophilic and the rennet (one after the other).  It's now sitting for 45 min.  Did I ruin my cheese?  Do I need to just start over (ouch....I'm making a 4 gallon batch). 

Help is appreciated!!!

[Tomer1]

1.did you use a direct set powder or did you use a starter?
2.did the curds set? If so cut and continue,you may undershoot your acidity because you didnt ripen your bacteria but in some cheeses its not the end of the world.
What are you making?

[judyp]

1.  I used the direct set meso. from New England cheese...the little packets.
2.  The curds set and they are maybe a little softer than usual.  I'm making farmhouse cheddar.

I just started cooking the curds. 

[Tomer1]

Then its not a big deal since in chedder you can really see how the acidity influences the curds during cheddering.
If you've made it before you will know when its "right" and can be salted and pressed.