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Trouble with Langres-style cheese

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StuartT:
I am completely new to cheesemaking. For my first attempt, I followed this recipe for Langres-style cheese https://www.youtube.com/watch?v=JzJ6fPj2Seo

My first attempt used pasteurised, homogenised milk warmed to 20° C and even 16 hours after adding the rennet it had not properly coagulated. So of course when I tried to spoon it into the molds it just drained out through the holes (i.e. there was no real curds and whey).

This is the rennet I used https://www.amazon.co.uk/dp/B0C1NLYB5Z (16 drops)
and this is the mesophillic culture I used https://www.amazon.co.uk/dp/B08WPD5FNR (1.2 tsp)
I added 1/4 tsp of calcium chloride (dissolved in a little water) before warming the milk and adding the other stuff.

So I figured maybe the problem was that the milk was pasteurised, or homogenised (it was from a supermarket). So I then bought some raw milk from a local dairy farm and tried again with exactly the same method. This time, it seemed to coagulate a little bit better, but there still wasn't that watery, yellow whey you're supposed to get. I did cut the curd, but the remaining liquid just looked like milk. Result was that when I spooned it into the molds very little liquid drained out and it all just stayed super runny.

Here are some pics and vids to show you how it looked:
https://share.icloud.com/photos/077J90SPb8nmN9YMIdNErO-rQ
https://share.icloud.com/photos/02e2glhzpdhseFQF8EFea0y2w
https://share.icloud.com/photos/092u4JMHcXCxlCe6JMtzjdJYQ
https://share.icloud.com/photos/0812qa9ISg4jtYvPtvsf5PdYA

what am I doing wrong?

Thanks in advance!

B e n:
From youtube: For production I used:
-4l of pasteurized milk at 65 * C for 30 minutes
-1ml cacl
-mesophilic cultures according to dosage:
 Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar diacetilactis
Leuconostoc mesenteroides subsp. cremoris
-geotrichum candidum acc. dosage
-non-Iodized salt
-annato

Are you following this exactly, including the CaCl and that list of cultures? How long are you letting it acidify before you add the rennet?

Those cultures are going to work much more quickly at 29-30°C, they are going to take a long time to acidify and curdle at 20C.

Does your rennet have a date on it, rennet will start to loose effectiveness if it gets too old.

StuartT:
Thanks for replying.

He did it at 20° C, so I did the same. I assumed temp was critical, but maybe not.

Unfortunately he does not state the quantities of the various cultures he uses (he just says, acc dosage - which is not very helpful!). The culture I used is in the link in my original post, as is the rennet. Both were brand new.

He also doesn't say how much CaCl2 he uses. It is a solid, so saying 1 ml presumably refers to a solution of CaCl2 - again not very informative unless you provide the concentration of the solution! I googled and 1/4 tsp seemed appropriate for 4 litres of milk.

broombank:
I would strongly suggest you get your rennet from a reputable dealer. cheeseandyogurt.co.uk  ( Goat Nutrition ) are a family business in Kent with superb service. Your temperature is too low for good coagulation - needs to be at 30C or above . Why are you using a Polish recipe ? If you want reliable on line recipes I suggest www.cheesemaking.com - a new England based site  or any Youtube video by Gavin Webber - he knows what he is doing. OR hint hint - you could buy my beginners book which you can find on the cheesed yogurt site ( Mould to Mould - home cheesemaking made simple) its very important that as a beginner you don't get put off. There are a few  main things to worry about 1) MILK - never use homogenised but as a beginner don't use raw mild either - look for a good quality non homogenised full cream milk preferably organic. I'm sure there should be some available around Oxford. 2) think about your maturation conditions - ensure that for soft cheeses you can supply environments at around 10C for soft/blue cheese and 7C for slowing it down. 3) ensure you can stabilise your temperatures at around 30C for soft cheeses - you can make a Brie/Camembert very easily with minimal equipment - that's the recipe I use to teach. Get cultures and Rennet from a reliable supplier. C&Y sell vegetarian and Animal rennet.  4) use a tried and tested recipe.I don't wish to be rude but why are you staring with Langres?  It's hardly a beginners cheese. 5) use some CaCl3 solution - not solid - get it from cheese and yogurt too. Us about a 1/2 tsp for 10L of milk . 6)  Endure you have accurate scales - I use miniature ones from Salter off Amazon.
Welcome to your cheese making journey. Don't get dispirited - after 3 years I have a constant stream of good cheese with very few failures.

B e n:
Homogenized milk is fine, lots of people use it. Dose properly with CaCl. Non-homogenized is easier but for some people it just isn't easy to get.

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