I am using raw milk and a thermophilic culture. My cheese is getting sour before it gets to 5.3 PH. Could using too much thermophilic culture make it sour? From what I read, and emailing a local cheese maker, it seems I should be able to get it to acidify in 3 to 4 hours. My only successful, non sour cheese had less than a dash of culture. It took almost 48 hours to acidify. The curd ended up being pretty dense too because much of the whey left. Could I be leaving it in the rennet too long? I am soooooooooooo close!!!! I want to change one thing at a time so I know the causes of things. I had it in the rennet for an hour and a half.