I wonder if someone can answer this for me, or give some sort of explanation as to why this is happening.
I made some Halloumi a few weeks ago, and again yesterday, and while the cheese was in the press, the whey became thick after about two hours, almost to the consistency of dishwashing liquid, I even tried to make ricotta from it, but that did not work , and I put a fair bit of vinegar in. It was only 1.5 litres of whey.
I also made an Havarti cheese yesterday, but discarded the whey during the wash stage so I don't know if that would have done the same thing and become thick as well. The rennet is only a few months old.
Any suggestions from anyone.