To the point, I had a kit and in the process of doing 3 one gal batches in a row and after the 1st, mixed up my packets of CA with the packet of kosher salt.
Kurd broke nicely, but they would not combine well and when kneeding and final forming it basically has a near rubber consistancy.
It seems to taste fine, I wouldnt even call it salty, but the texture is odd as you would imagine and does not melt at all.
I will chalk it up to newbie stupidity. Anyone else make the same mistake?
Thanks all, hope to learn alot here.
Welcome to the Forum Sauce. There will be many mistakes along the cheesemaking journey, Some will turn out bad and some will be eatable. Don't get discouraged.