I followed my usual, standard recipe for a basic hard cheese (16l raw milk, max 3 days old, heat to 88F, add recommended amt for the culture, wait 50-60min, add 40drops rennet - floc time is usually about 14-15min).
Today I changed to a different culture (an RA, usually use MA4000) which I do from time to time with no (previous) appreciable differences occuring during the cheesemaking. This time my floc time was 4 min - what the heck happened?
Completely stumped - any and all ideas/thoughts appreciated...