Your curds may be too soft for a number of reasons, but most likely the milk has been through ultra pasteurisation or ultra homogenisation.
- First, ensure the temperature is correct and being maintained as this will influence the setting process.
- If the milk is really not setting try adding more rennet and gently stirring this through. Add the same amount of rennet as you already have, therefore doubling it.
- You may also like to add more culture to try and boost the process but if the temperature is correct then doubling the rennet will have the most impact.
- Allow an extra 30 minutes then check again.