I am in the early stages of making Halloumi.
I have heated Snowville non-homogenized whole milk to 90 degrees F and added 1/2 tab of Junkett rennet (diluted in 1/4 cup water) however after 1 hour the milk hadn't curdled.
I then proceeded to add another tab of rennet diluted in 1/2 cup water.
This is all occurring in real time
If it still doesn't curdle, what do the wise sages of cheese recommend I do?
*should I add Calcium Chloride?