Sounds like linuxboy has you taken care of here. I just thought I would pop my head in and mention that something I keep in mind when visiting that site is that on the first page he states (http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML
"I make my cheese from goat's milk, but store bought can work."
This is something to recall as the chemistry of goat's milk is significantly different from cow's milk, and even more so, store bought cow's milk which is usually homogonized and/or pasturized (which since you are using Calcium Chloride, I suspect you know that already). Its very possible that everything that you did was perfect (sounds like it to me, although like others have stated, I have never made soft cheeses with temps in the 65 range- at least with rennet, that is interesting), it could be that the difference in milk just required a little more time to achieve the proper pH. I have not made this recipe but when making cream cheese, I get curds that are fairly soft. Once drained, the cheese is good.
Also, you did not mention (or I missed it), are you using pasturized or ultra-pasturized milk? Ultra-pasturized milk (you'll know it because it has an uber long shelf-life, Horizon organic milk is an example) is basically worthless for cheese making. Sometime, just as an experiment- try making cheese with it. If you used ultra-pasturized, try switching.
Other than that, welcome to the hobby!
By the way, I did not see an intro thread, what kinds of cheese do you like?