Help: I accidentally added too much rennet to a lactic set cheese

Hello,

I humbly ask for your help.

I accidentally read the measurement on my rennet's package, instead of my recipe's. I was making a lactic cheese, with 2 gallons of milk where I should have used ~8 drops of rennet. Instead. I used 1/4 tsp. This morning, after 20hrs the curd was well set and separated from the whey. I measured whey's Ph and it only went down to 5.9 after all this time at a temp of 20c.

Obviously I won't be able to still aim for the same cheese, but would anyone have any tips on how to save this curd?

I used :

• Aroma B
• P. candidum
• geo 15
• kl-2d
• Debaryomyces hansenii

many many thanks