Hello,
I am making my first mozzarella today. 
I thought all was going well until I realized I had missed a step.
The instructions said to add citric acid and lipase powder - while the milk is heating and then to add the calcium chloride and rennet.

Dyslexic that I am, I missed the first step and added the calcium chloride and rennet.  i realized my mistake almost immediately and decided to chuck in the other ingredients. 

I am using a non-homogenized, organic milk. 

Any way the curd broke into tiny grains right away and its sitting for a few to allow the curd to develop.

Will this actually work into real cheese?  Or at least edible cheese like food?

So now that I have a nice first panic,, I will introduce myself;- I am a 41 year old from Colorado. I am a dabbler at this and that. I am looking forward to adding cheese to my repertoire of enviable talents   I hope to learn hard cheeses but for now I will practice on the fresh cheeses as I dont have room for a cheese “cave”.  The husband is building me a studio right now - so maybe by the end of the summer I can try that too.

Anyway, I will post back and let you know how badly I bungled the cheese!

Regardless of the mishap and no matter how it turns out - welcome aboard.  We’re all learning together.  I imagine every one of us has some horror story to tell.  Bet you never make that mistake again though.

Welcome !!!
u can always add the citric acid later if u forget and see what happens, the rennet reacts with the acid so if their isnt any your not going to get a solidification.
Live and learn is the best way and keep notes and maybe but the steps in highlight
Hope u have a camera

Thanks for the welcome.

I believe I failed my first batch.  But - not too badly.
I managed to get a lump of cheese like substance but the curds do not hold together very well.  The flavor, however, is actually good.  Its just the texture.  I only got the curd to stick together in a crumbly kind of way.  The “cheese” is very squeaky on the teeth, and a little dry and grainy, but it IS edible.  I think I will use this one in quiche lol

LOL, can always use the mishaps in cooking