The most common reason for cultured cheese not setting is caused by the temperature being too cool at the fermentation stage.
If you have let your cheese ferment for 12 hours and there is no firming up or change in the texture of your milk (normally soft cheeses);
- Move the cheese to the oven and turn on the light only, or move it to a warm place such as a hot water cupboard if you have one
- Check every 3 hours
- When the cheese reaches the desired consistency, drain and salt