Made sure to rehydrate the PR in some milk for 2 hours before use. Also noticed something interesting when reviewing the New England Cheesemaker recipe I used in the past, there isn't any mention of CaCl. Now they use raw milk to do theirs however, it would seem that being a site to instruct newbies they might mention it. Anyway, I added the cultures and the PR to the milk and brought it up to 86F. I then let it sit for 1 hour. I realize everyone wants to know what the acidity, etc was however I just did this on time alone to try and come up with a reasonable blue recipe that was easy for people to make. If it works then newcomers can use it to their advantage. There are more than enough complicated makes on this site for Stilton and other blues.