Thanks Bob. I used 1 gallon of pasteurized non-homogenized organic milk (not ultra-p), 1/8 tsp Aroma-B meso culture, 1/8 tsp liquid CaCl diluted in 2 T water, 1/8 tsp liquid rennet diluted in 2 T water. The rennet was from cheesemaking.com, was less than one month old, and I've been storing it in the fridge. The culture was from a pack that I opened a few weeks ago to make my first cheese...after I used it the first time, I sealed the pouch and stored it in a ziploc in the fridge. To dilute the rennet and CaCl, I used filtered water that I boiled and cooled. I heated the milk slowly to 90 degrees, then added the culture and let ripen for 30 minutes. I then added the CaCl, then the rennet. Hope that helps. Thanks!