OK counting drops puts it in perspective. I really like that idea.
I have been using 1/2 t. for 2 gallons as per the recipes. I am just starting out so I do not have that many batches to compare but the last three have been made using the flocc. method and they all were at 6-7 min. so I cut back a third on the rennet which was clearly too much of an adjustment. I also must admit I could have been off by many many drops given the amount of attention I have been giving to the level of the measuring spoons. Now that I think about it there is quite a few drops difference between a little under full and a bulging spoon.
It sure seems like it is better over all to have a little too much rennet than too little then adjust down slightly the next batch. I have sourced some local jersey milk as well as swiss cow milk from a fellow cheese maker nearby as well as some really good goat milk from a farm just down the road. This farm fresh stuff sets so much better than the store bought stuff I started out using I can't even believe it.
I like the idea of counting drops.
I still wonder what to do to rescue the batch if I do not get any floc action after like 30 minutes or so. Fromage blanc? add more rennet, get it to set and ....
Thanks for the reply