Hi Leasa,
I have made Fetta a couple of times only so far, and both times have worked out well for me. I use cows milk, and i have learnt that longer time fafter cutting with lots of stirring gives me a much firmer fetta, which I prefer. My thoughts on your current problem would be:
The problem seems to be with either the milk or the rennet as you could not get a good curd.
Was there anything different about your milk this time, such as age, storage temp, treatment (homogenised, pasteurised..I assume not as you are milking your own goats??)
Rennet type and age...same as previously used?
Rennet storage conditions...refrigerated?
Rennet quantity.....double check your calculations?
Temperature when rennnet added?
Apart from those thoughts, I don't have any other suggestions. It is a shame as I guess you were hoping to use it for Christmas
Hope you get some more suggestions, have a great Christmas,
Bob