Hi and welcome
. I personally don't have that book. Could you provide more detail about how you are attempting to make this cheese? Are you using any type of coagulant such as rennet? What are your temperatures. Are you using any additional cultures?
If you are using no rennet or very little, it can take 24 hours or more to coagulate the milk. If you are not adding any additional cultures, it can take quite a long time to form curds.