Just to clarify, I did not mean that he shouldn't stir the milk at all once the rennet was added. Just that 2 minutes is much too long. I aim for 20-30 seconds of stirring time, "lifting" the milk with the skimmer a few times, then back and forth across the kettle, then lift the milk again a few times and stop. That is certainly enough stirring to distribute diluted rennet, yet not break up the action of the rennet.
I am not familiar with Celsius temps, now that I see the conversions I agree that the high temp of the wash water probably sealed a lot of whey within the curd.