ok, I have been quaffling for some time as to post this question or not.....
When I use 1/8 tsp per gal of Dairy connection double strength veggie rennet, I get flocc. in less than 1 minute. SOOOOO...last week I tried cutting that dosage in HALF....flocc. took between 5-8 minutes, but even after 1/2 hour total flocc time (trying to make a jack) my curds were so soft that it was a total flop...ended up feeding it to the neighbor's chickens. I couldn't cook enough moisture out of them. When I tried to flip it after it's first pressing, it completly disentegrated back into separate curds.
I know I need to go to the metric system, which I am desperatly trying to understand (I spend most of my time here, reading past posts) but until I can wrap my little brain around it, does anyone have any ideas? I let my milk culture for at least 1 hour, and the inital heat was right on at 88 deg.