Sorry about the abbreviated response last night. I was in a rush and did not think about what I was doing - and what it would cause.
To fill everyone in: I used 1 Gallon of cow's milk bought the previous day at WalMart. It was full fat milk and both pasteurized and homogenized.
The recipe called for 1/2 teaspoon liquid rennet, and as mentioned above, I used a little bit less than that (I did not bring the liquid to the level of the rim of the measuring spoon) When I added the rennet, the pH was 6.6. I also put my plastic saucer in after I stirred the rennet. When I check five minutes later, it was pretty solidly glued to its spot.
Using a floc multiplier of 4, I cut the curds at the 20 minute mark and got a clean break. So, it was definitely ready!
By the way, the recipe calls for dry salting the chunks and refrigerating them and that is the stage I am at. I snitched a small sliver this evening while draining the expelled whey and it definitely has the right texture, mouth feel, and flavor to it!
Caseus - I purchased this rennet from The Dairy Connection. You can see it described as Veal Rennet here although the bottle says Calf Rennet:http://www.dairyconnection.com/commerce/catalog.jsp?catId=2
dthelmers - Now that I see how much I used, I should probably cut it down to a 1/4 teaspoon or less per gallon.
linuxboy - It states that the rennet is regular strength, not double-strength.