Colby- Too much Culture & Rennet

[Melle12]

Hello All,

I will continue searching the forum, but I know everyone here is always quick to provide their helpful expertise....

Today, I messed up- I started out making Colby like I was using 2 gallons of milk when I was actually using 1 gallon, so following Ricki's recipe, I used a full packet of Meso culture and 1/2t liquid rennet.  I caught my slip just before salting, so I did cut that in half to 1T.  In any case, I am wondering if anyone can tell me how this will affect my result or provide any useful tips (age longer or age shorter)...
I haven't been making cheese often enough lately, and this what I do it to it as I start back...AH Ooops.

Thanks for any and all help,
M

[DeejayDebi]

You may find your cheese to be a bit bitter or dry from the rennent and or sour from the over use of the culture.

[Melle12]

Thanks Debi- I'll be back at it this weekend.  Hope to be more attentive