Has my rennet gone bad already?

[Sailor Con Queso]

5.9 is WAY too low at renneting.

[Gregore]

Yes I agree , no recipes call for rennet to be added at 5.9 , and I hope it did not come across that I ment to get better results in a cheese that one should rennet so low .

I only comment that rennet  works faster the lower the ph , and 5.9 is about the bottom from my reading .

[AnnDee]

Raw milk that I use here usually starts at PH 6.8 and I rennet at 6.7, that normally takes 60-80 minutes after culture. Sometimes 90 when the milk is really fatty.
Buffalo milk though, it's a  whole different ball game, it took forever to get the PH to drop for some reason.

[Dorchestercheese]

Thanks for helping.
My first cheese the milk pH started at 6.87 then move to 6.7 after the inoculation before the rennet addition.
The second make was at pH 6.79 and moved to 6.71 after the addition of culture and just before rennet addition.
Seems in-line to what should be expected from the culture and good pH for rennet addition.