For acid coagulated cheeses that don't use rennet, coagulation happens because of the acid. The micelle has the outer layer of k-casein which likes water (hydrophilic) and stays in suspension because it has an electrical charge. When the pH gets low enough, to 4.6, that charge is no longer there, and the micelles drop out of suspension, making curd. That pH level of 4.6 in milk is also called the isoelectric point.
Sailor, I'm going to buy directly from CHR Hansen. They have an office in Wisconsin. I think the smallest size is 1 gal.