I've only made a dozen or so cheeses thus far, but I do remember one other time when I stirred the dissolved rennet into the milk I was seeing clots while I was stirring. Can't tell you about the outcome on that one though, I wasn't really taking notes on it all. It got eaten fresh I think.
I had also added some Lipase powder into this milk, could that have lowered the pH?
The Lipase and CaCl2 were in the milk for about 10 minutes before the cultures got tossed in. Then add 20 minutes before rennet, and three minutes to curdling point.
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