I am new to cheesemaking. I have made mozzerella many times, feta, cheddar, and gouda. I was trying to make parm and after adding the rennet, it started to coagulate immediately. I think I overstirred the rennet, but I was wondering if the ph was too high. I added yogurt as a starter. 3 oz per gallon of milk. The PH of the raw milk was around 4 and the PH of the yogurt was around 6. I am using strips at this time until I can get a PH meter. Was it possibly too acidic? I can't seem to find anywhere what the PH of a thermophilic starter should be, or what the ratio should be of starter to milk. I have Ricki's book and have been following this forum. Any help is appreciated. Thanks!