Veja,
Does it just seem like a weak and fragile curd? Like it seems solid on top, but then when you take a spoon or knife and lift some out, instead of getting a nice cleave from the curd, it sort of turns into soup with lots of small curd bits? I've had that happen before. It's always been the milk in those cases. Even adding CaCl2 didn't help very much (I did a side by side once with milk like that, not much change with CaCl2 added).