So I tried the Value Corner milk shown and another cheap brand. Neither one worked. The first one I used 1/2 tsp. CaCl2 and 1/4 tsp rennet. Same ol', same ol'. Pretty much just runny, barely separated milk solids. Second one I used 1/2 tsp of both and it will actually leave some curds in the mold but still mostly runny, no clean break. (see pics) Looks like it is setting and will give a clean break but it doesn't, expels no clear whey and there is little to no separation. It even smells right. I am worried about the taste with so much rennet. So, if it is not the milk, rennet, calcium chloride or starter, what can it be? I use distilled water to cut the rennet. Again, goat milk works just fine.