If at first you don't succeed, try it again and again....
2 gal p/h "fat free" Oberwies milk
3/16 teaspoons TA 62 culture (choozit)
1/4 teaspoon CaCl2 (the cheesemaker)
1/16 teaspoon Dried veal rennet (the cheesemaker)
Followed Mrs KK's instructions for 2 day mozz in the forum. Temperature held around 90* pretty well. However cutting the curd I didn't cut small enough and I didn't get much whey taken out of the pot as I expected. I did wash with cool water and now it's sitting in the sink acidifying and draining.