You notice I said 'the plan was' right?
I followed all the directions and tips. I didn't use Ultra Pasterized cheese. I used rennet. I brought the temps up slowly. I didn't over stir.
After bringing the temps up slowly, the curds are supposed to form. Then you are supposed to cut the curds into cubes. Here is what my curds looked like as I tried to cut them into cubes:
So who cut the cheese? Not me! As you can see, I don't actually have any curds. More like a foam.
Anyway, this was my second batch so I pressed forward. I was able to get some cheese; if that is what you call this. It didn't taste like anything...really, it had no taste whatsoever. But it did at least have the texture of a soft cheese.
The Mr. and I can go take a cheese making class for $110 total or we can keep buying $2 gallons of milk until we get it right. Unfortunately, the only thing that I can find online are the steps to make the cheese. Nothing is out there (that I can find) that actually helps with troubleshooting or telling you how to do it with store bought pasturized milk. So I may invest a few more dollars into learning by try, try again. However, I would love some input from those who have been successful at this. Anybody got tips?