It is my opinion that each cheese is a law unto itself, there are so many variables.
If you make a note of what happened and next time record any changes you try then eventually you will approach what you hope for.
Get another cheese on and see if you can get it right. If it works come back and report how you got it to work, with a picture if you can.
If you are still having problems then explain what happened here on this thread and someone could well help you find the answer.
As for your 'failed cheese', I couldn't really advise, I too am only a beginner. If it doesn't smell off, leave it to ripen for a month, then slice it on bread and stick it under the grill?
It would be a shame to waste your efforts.
It's all a learning experience. It took me a while to achieve a clean break. Eventually I used more rennet, I had only been using a few drops, now clean breaks aren't a problem and I use about 1/3 tsp in 6-8 litres of milk.
I did try a full tsp, half a tsp and arrived at 1/3 after several attempts. I think the idea is to find the minimum that will produce a good result.
I don't think there is an absolute answer other than be willing to experiment and take failure as an essential part of the learning process.
Also share your findings, there could well be someone out there looking for the knowledge you have collected, however insignificant it may seem.