A food photograph can explain texture. It cannot tell you whether a batch is microbiologically safe. That is why this guide does not include an AI “safe versus unsafe” comparison.
Look at the record first
Was the correct starter used? Were the required preparation, temperature, duration and storage conditions met? If those facts are unknown, more stirring or a different topping will not resolve the uncertainty.
Do not run a taste test
Food-safety hazards are not reliably identified by smell, taste or appearance. Do not taste food to check whether it is safe. Seek the starter maker’s guidance, and discard when safety cannot be established.
Keep quality questions separate
A texture you dislike and an unsafe process are different questions. The manufacturer may help with dryness or weak strings after process compliance is established. That does not mean every odd batch is recoverable.
Start again without the drama
A missed batch is information, not a personal failure. Make the next plan simpler and better documented. Return to a trusted ready-to-eat product while you sort out the method.