This is not a complicated cheese. Lots of "set it and forget it" steps of about 1 day each... The waiting time should be based on the acidity of the milk and you can learn to recognize it visually. When at least 2 of the following 3 things to take place, you are ready to ladle it off:
1. There is a 1cm layer of whey floating on top of the curd
2. The curd seem to detach from the walls of your pot or vat as a single mass
3. A few long cracks appear across the top of the curd
There is no set schedule for that so it could take from 12 to 48 hours to accomplish. That is because the conditions could change (such as temperature) and because milk characteristics such as protein, fat, enzymes and acidity vary dramatically depending on the breed, diet, season, pasteurization process etc. so no two milks are alike.
Also, do not heat it to 80°F. That's far to warm for it. In the summer, do it at 68°F-70°F. In the winter go up to 71°F-73°F. If it's really cold where you are, allow yourself to go to 77°F but really, no more.
If you are using double strength rennet, the measurment for a whole gallon should be 3-4 drops (1/16th of a teaspoon). Dilute them in 1/4 cup of water so that you have enough volume to spread it all over your cheese before mixing. Do not overmix - mix thoroughly but gently, without combining air, for about 30 seconds. When you are done, cover the pot and let it seat. Don't move it, don't touch it, don't check on it don't cook next to it or expose it to extreme high/low temperatures. Just let it be.
As for the soap, I join the others here with the same opinion. If Chlorine in faucet water can kill the rennet or starter bacteria, soap would have a similar effect (and would effect acidity). It also can negatively influence the taste and long term aging processes such as the breakdown of proteins and fat. Soap can kill enzymes. As a general rule of thumb, organize your work area so that no one is in your way and everything is sanitized (people should know what line not to cross and what not to touch when you are making cheese). Don't ever make cheese in a kitchen when other cooking or baking is going on. It's a recipe for disaster and contamination.
Re-pasteurizing only serves to sanitize the milk from bacteria and flora. It will not wash off any soap. As Sailor said - it will just kill more active things in your milk, thereby making it worst.