Holay molay thats a lot of comments to my other post. I gave up and started again this morning. Addinf some baking soda to neutralize the vinegar. Its also VERY THICK!!! But no curds. Also im not starting over cause im broke and my family will yell at me if i waste more cheese. Also i did store my rennet correctly its j its OLD. The bubbles are very thick and very hot.
by SaulGoodboy00