Light Cream Cheese - Not Thickening

[Miss Muffet]

Thanks for those links John.  That clarified a few things for me.  I had seen your previous posts on your successes (and failures) with this cheese so I feel a bit better that I can get it to work.  I am using quite a fine cloth to drain so I presume that the reason I am getting milky whey is because as you said my pH wasn't low enough.  The batch I ended up with was definately over-ripened and is very tart.  The child seems to like it though, strange creature that she is. 

Thanks also for the clarification Alex.  I feel better equipped to give this another go.  Fingers crossed!