*2nd FAIL* Need help for sure now ...1. Heat pasteurized 3.7% milk to 32°C.
2. Added 1/4 tsp. of calcium chloride in 50ml in water and added it to the milk.
3. In 2 mins. added mix of starter MM101 + Penicillium Candidum +Geotrichum Candidum.
4. Stir for 2 mins. and let set for ~90 mins. at stable temp. of 32°C.
5. In ~90 mins. added 1/8 tsp. of liquid rennet (double force) in 20ml of water and added it to the milk.
6. Stir for 2 min. and let set it till good curd. (normaly 45 mins.)
7. In 45 mins. there was no stable curd in 2 hours cuted curd.
8. Let it "heal" and tried to gently stir it.
9. Curd become "porridge" with no "diamonds" ...
10. Tried to put it in the mold ... everything gose out from holes in the sides of mold.
11. Opened bottle of good wine, to much stress.
p.s: I've got something like this after gently stir it. But not holded in muld, just gose out from holes with curd and whey.