Thank you for all the calculations, I'll carefully check out the amounts if I can get a scale that accurate. I use tsp. measurements. If too much CaCl stops the gelling, that could be the culprit. But, I haven't tried increasing that until these last few times.
This has been going on for about 2 years and all the goat milk makes good cheese. I have changed cultures, rennet, and even CaCl. I normally use liquid vegetarian rennet but tried some tablets. (I didn't think they really dissolved into the water completely. Left a lot of specs.) They didn't work either.
The one thing I haven't tried, for the reason stated, is raw milk. It seems to be the one thing left to try. If that works, then I know it is the milk. Raw milk is more expensive than goat milk around here, though. If I try this, I add no CaCL. Is that correct? I really had high hopes for the $2.97 milk.
I kind of have the feeling that it is a combination of problems. When I solve one, a different one rears it's head. I can't tell the difference, though.