Wayne, great movie, you deserve the Oscar of ceese-making!!!!!
Sailor, thanks, I know it should be in the range you mention. I'll try to add more rennet next time. mMy rennet might be out of date, it's about 18 month old, obviously stored in the fridge. Theoretically I use same type of milk and starter, may be the flocculation time is affected by temps as well.
I took a cheese making class a few years ago, there I was tought to add 1 tb of vinegar/1 liter of milk, raw, pasteurized or not. I think it has something to do with useing store bought buttermilk and yogurt as starters. I stopped using vinegar when I joined this forum and started to read cheese making books. I didn't found any differences on the outcoming cheeses.