As Hila and me passed the same class, I'd like to make some remarks concerning this wanderfull cheese recipe.
CaCl should be 0.8 grams, just a pinch. As starter, buttermilk may be a very good substitute. As for the vinegar, it helps to the coagulation, but adds some foamy texture on the surface of the curds. Since I've learned a lot from this forum and from books, and vinegar is never mentioned in cheese making, I stopped adding it. So, it can be omitted. All my cheeses turn out wanderfull. About shelf life, as I make this cheese very often, according to my experience, after 10 days in the fridge, it tastes like made the day before.
A highly recommended cheese.