OK, I suspect that was possibly a dumb question, but maybe some poor soul will read this before they too pit their cheese on the freezer...
But also just to be sure: I added the rennet and put the cheese to rest on top of the big freezer. Then when the 90 minutes had passed, I suddenly had to do something else, so I was late, and everything seemed fine until I lifted up the bottom curds and they were kind of like not-quite-cooked scrambled eggs. Could that lack of good setting be caused by the vibration of the freezer going through its cycle?
And is there anything I can do now that I have panicked and added rennet and vinegar...? In retrospect, that seems like a very dumb move...
Anyway, thanks for any help, advice, or commiseration. I hope one day to be a good advisor to neophytes because I will have made so many dumb mistakes :lol: