Hi Qdog,
I'm a big fan of the floc method so it could have been me. What do you mean by "failure" though? I know some people who are used to looking for a "clean break" have become concerned because after 3x floc, let's say, they figure "that's not a clean break", and think it's failed. That's not the case; the curd gets stiffer the longer you leave it, and so a cheese like a parm, that you might cut at 2x to get a dry curd and a cam, at 6x, should not have the same "break characteristics". With the floc method you just cut when the time says to cut and ignore the quality of the break. It is, I admit, a bit disconcerting at first if you have tended to go by the clean break test.
If you do go ahead and cut, then be prepared for the curd to be softer, and more prone to breaking up, than if you would normally wait for a good solid clean break (at which point your curd has more moisture than you probably wanted - if you leave your curds for your parms and your cams to the same clean break level, either your parms are too moist or your cams are too dry, and most likely neither is quite where it should be).
I did see some posts where some were saying they weren't getting solid curds at the bottom of the pot. Don't know what that's about as I've never had that problem and I've been using store bought P&H milk for years. I do get a firmer curd with cream line milk, and, like I say, the P&H stuff will break up when stirred, but not quite to the complete shatter and poof stage (I had one brand of milk do that, the others I have used tend to fracture into "chips" and won't retain decent cubes). It could be the brand of milk, or it could be the rennet, I suppose?
- Jeff