I use the Cream Top milk from Trader Joe's. The dairy code on the container indicates that it is from Strauss Creamery, which is a very nice source for milk. Using flocculation as a guideline, I have been using less rennet, trying to get the time to flocculation to be around 12 mins or a bit more. I use a single strength liquid calf rennet, and for 2 gallons, I measure out about 1.5 ml, or a little less even. Regarding the Ca Cl, I have used 1/4 tsp or 1/2 tsp, and cannot tell the difference in the end product. I have not tried going without...