I just tried making chevre for the second time using the same brand of milk I successfully made it from last month. I followed the same recipe exactly, except that I left the curds to set 3 hours longer this time than last (just wasn't home at the right time). When I tried to drain them, I found they weren't even solid enough to be picked up with a skimmer.
Though it initially looked like I had curds and whey, the mixture seemed to turn back into milk as I poured it into the cheesecloth. I've only poured a bit out of the pot but whatever was forming has certainly been disturbed.
So, is there anything I can do to save it at this point? It is a whole lot of milk to just throw out.