Last night was not a good night. Hubby tied his first ever all grain as a dandelion beer, and go at OG of 1.032... While I was making my 4th batch of queso blanco, and after hubby accidentally drank my acid solution. I started a new solution, but even though the alarms were going off in my head that it wasn't right (even got out a different spoon to verify), I ignored the alarms and started dumping only to really realize that yeah, it hadn't really curdled. *sigh*
So, my first ever attempt at feta... I've was following these two recipes: http://www.wikihow.com/Make-Feta-Cheese
. I used whole cows milk because it is easier to get, and I want a batch to first succeed before I go chasing goat's milk. It was the same milk as the queso blanco, and I verified that it is not ultrapasturized. I found a small "single serve" of plain non-fat Safeway (Lucern?) yogurt. It said it had active cultures. I heated the milk up to 85 degrees (F - is that my problem?). I added 1 TBS of the yogurt, and then let it sit for one hour. I got some liquid vegetable rennet that I opened last weekend, but I botched cutting the tip, so I keep the bottle in a plastic bag. The bottle says 1/2 tsp for 2 gallons to make hard cheese, so I used 1/4 tsp and whisked it in for a few minutes. It seemed very milky to me at that point. It was 8pm at that point, so I decided to let it sit overnight covered. This morning, I got up and cut it at 6:30. It was kind of like jello. I got out a plastic slotted spoon to stir it with, and that's when I realized it was the consistency of yogurt, and fell through my spoon. The color was white - no clumps of white with yellow-green whey. I declared it failed, but decided to go ahead and throw in some more rennet, cover it, and go to work.
Any thoughts as to what might have gone wrong? Will I my attempts to salvage it work?