I'm making Riki's Chevre kit with goats milk and after 24 hours I have what can only be described as runny yogurt. This is my first attempt at making cheese and I think I' may have made a big mistake. The instructions don't say anything about adding rennet to the milk, just the quick step culture, but everywhere I look I see people adding rennet. Have I just ruined a gallon of goat's milk? Can I add rennet now or do I even need to?
Thanks!
Terje
Thanks!
Terje