My temp was precisely at 90 degrees as specified in the recipe.
Francois, when you suggest that I verify temperature and then change the rennet from there, can you elaborate.
Sailor, the recipe (from Ricki Carroll) calls for 1/2 tsp of rennet and 2 gallons of milk. I use 3 gallons of milk so consequently have increased my rennet to 3/4 tsp. When I decided to increase my quantity of milk, I emailed Ricki Carrol's organization and was told to increase other ingredients proportionately. Am I using too much rennet. In fact, I would expand that question include the other ingredients. Should I also use 1 1/2 paks of starter instead of 1 pak that the 2 milk recipe calls for? Should I also be increasing my calcium chloride proportionately?
Thanks for your input.