I have been playing with a basic recipe and have made it several times trying to vary only one thing at a time. Specifically this question is to lipase. I have made a batch with calf and one without. I was making one with kid, but forgot didn't add it at the same time as the culture. I put it in later and extended the ripening period to 90 minutes. Does the lipase do its enzyme thing while it is milk, or when it is aging as cheese?
It will be fine, it works it later while aging, takes months.