So I tried my hand at Jeff's Munster make.
Literally no floc. As I write this I'm over an hour without even a hint of curd formation. Using a single strength calf rennet, and the Excel tool, I added 1.8ml of rennet initially. By minute 35, I added an additional 1.0ml solution, thinking not enough rennet.
With no curd at min 50, I added another 2.0ml rennet solution. Thinking it's pretty much a bust at this point, I figured why not.
So at 1hr and 4 minutes, I see heating the milk to 175F and making a simple acid coagulated fresh cheese.
Munster 1. 14/03/08
5:40 left milk to warm to room temp 21.5C
7:07 added CaCL temp 22.9C, put milk in double boiler with warm water
7:18 added 1 ice-cube buttermilk, 4tbsp creme fraiche, started to warm to 32C. temp 23.8C
7:30 temp 24.2C
7:54 temp 27.0C
8:08 temp 30.3C
8:16 temp 32.1C moved to water bath (32.9C) to ripen for 15m
8:31 rennet added, stirred gently to distribute, started timer @ 8:32, temp 32.0C