So, in an effort to learn from my mistakes I'd like to get some ideas on what went wrong. I posted in the introductions first:
https://cheeseforum.org/forum/index.php/topic,16824.0.html (https://cheeseforum.org/forum/index.php/topic,16824.0.html)
where I sorta made it work with Junket, and I assume that's the main issue, but I don't know enough yet to know where to look for more info. What happened is that I left it in balls for a couple days and then tore it into chunks for a Naples style pizza. It browned and melted a Little, but not very much. The taste was also kinda... flat? Not bad, but like it was lacking. I assume that adding lipase will help in that area (only have pasteurized and homogenized milk at my disposal).
no lipase .....
Acid set cheese will always be bland , you need to build flavor by adding cultures and letting them bring the ph down.