Can u reset curd once you break it up

[Animalbrm]

Making chèvre for the first time using a kit, my curd looked set after 12 hours so I started to ladle it in to my cheese cloth, once I stated to ladle it it had the consistency of watered sour cream and was running through the cheese cloth, can I pour it back into the bowl and let it set up again? Or what can I do to fix it

[H-K-J]

NO :(

[Pete S]

  I made ricotta     Pete

[Animalbrm]

Thanks, I hung it to see what would happen and it turned out to be a tasty thick sour cream, I use it in baking or many a soup or sauce.

[Tomer1]

Pottential issue:
No enough calcium which resulted in very weak curd.
You can add a tiny tiny bit of rennet (maybe 1\10th of what you would add in a rennet set cheese) to get a stronger set.
You didnt acidify the curds enough (did you get whey floating on top of your curd, you usually get that once your below 5.0 or so. your aiming to 4.6-4.8).

Final tip: once set, put the pot into the fridge, the curd will firm up.

Also also use two layers of cloth if it has open weave (like plyban)