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I heated a gallon of milk to 180*F, then added 1 cup of vinegar and stirred. It hasn't curdled. What did I do wrong and can I fix it?

So far nothing. Just put the lid on and let it sit and BE patient. Sometimes it takes quite a while for the curd to happen.

I reheated it and added 1 cup of lemon juice and it is grainy now.

It has A TON of whey and very little curds, It smells good but is taking forever to drain and I'll be surprised if I get a 4 ounce log of cheese from a gallon of milk.

It's still draining and is very wet. It has a creamy layer and a gritty layer. At this point I think I got about 8 ounces of cheese and almost a gallon of whey.

This has just been the strangest cheese making adventure, I've made cheese using cow's milk and always had success. This milk just refused to form curds. I even watched several YouTube videos for reference and the milk formed curds almost immediately. They also weren't this wet after 12+ hours of draining.

I wish I had more experience with cheese making, but I too am a beginner. Maybe you just needed to let it sit longer before draining?

I watched a bunch of YouTube videos for reference and the milk formed curds almost immediately in the videos. I have a feeling it may have something to do with the herbs she feeds them.

After letting it continue to drain until around 11 a.m. it is now the consistency of ricotta but with grainy bits in it. I wound up with close to a pound of cheese. I flavored it with salt, garlic powder, chives and basil. I'm going to use it with my gluten free pasta and make a baked penne with meat sauce and dollaps of this cheese. I hope it turns out ok.

Sorry, but I've never done cheese