Noooone of the others have worked, and this seems promising. It's a new recipe I found that leaves the curds at room temperature for two days before stretching. This sounds much more appealing to me than keeping it at a certain temperature for hours upon hours, especially since that hasn't worked for me. So far, it is looking decent, and a piece of curd in hot water is foldable over itself.
1 gallon whole P/H milk
1/4 tsp. Thermo B
1/4 tsp. CaCl
3/4 tsp. rennet
1:54 Started heating milk
2:06 Reahed 90º F, added 1/4 tsp. Thermo B
3:06 Added CaCl
3:11 Added 3/4 tsp. rennet (in the recipe, though it does seem a tad high...)
4:18 Heat had gone up to 94º, cut to 1-inch cubes
4:33 Stirred some, curds hadn't lost enough whey to settle
4:56 Drained over a quart of liquid, added back 3 cups lukewarm water
5:05 Put in colander, drained until tomorrow.
We shall see!