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But I've read alot here and that's not unusual I suppose. At least the curds are edible as a weird squeaky kind of cheese.

Mostly I'm upset over the cost since I used up a lot of good Guernsey milk and had to run up to see my farmer for more.

Oh, I also cooked the whey. That was really neat to see the curds forming as it cooked.

I so proudly gave my hubbie a spoon: "yuck, you made paste?"

Yeah, really need to remember the salt!

I'm sure your next batch will be better Ilvalleygal chin up!