Robert, focus on the change in pH if your starting pH is different... focus on the drop. You're looking for about .2-.3 drop with mozz before adding rennet (usually to 6.4-6.5 from whatever your milk is). Then follow through with rennet, floc multiplier, cut, heal, cut, and stir/cook schedule. Try to get the cook/stir to coincide where the curd moisture and the acidity are good so you drain with high moisture. Then drain at around 5.9-6.0. Then wait until it stretches.
Yes, double everything, should work.
