Very new to this, it's only my second attempt and the first one has been surprisingly (for me) successful. Now, repeated the exact same process but results are not very convincing at this point.
I follow a recipe found online that seems to be quite popular (from David B. Fankhauser, wich site seems to be down at this moment), substituting the junket rennet with fromase... Bring 1 gallon of 3.25 pasteurized cow milk at 30 C, take off heat, add 1 tbl of plain yogurt, let sit from 1 hour, add dissolved rennet, let sit at room temp overnight... and this morning a thicker curd, but far from enough
Is there something that can be done at this point ?