I was really careful this time to be sure I followed the recipe exactly (petit brie from Ricki Carroll's Home Cheese Making)...everything was sterilized, the temperature of the milk was just right, I diluted the rennet in cool water, was certain my milk (1 gallon) was not ultra pasteurized, etc. Might be the only time I'm sure all the elements were right. However, after 4 hours the milk was nowhere near coagulating.
I figured I was going to throw it out anyway so I diluted and added an additional 1/4 tsp. rennet out of desperation. After 1 hour it's only now sorta starting to coagulate, but barely. This is my first batch of cheese with this particular rennet (just purchased...animal rennet...from New England Cheesemaking Supply Co.) so I know it's good (at least I assume it is).
What gives!? Any idea?
Any info. would be greatly appreciated. I just want to make sure I don't make whatever mistake I clearly made again.