What recipe are you using. Can you list the process.
Here is one that I found. Using 1 gallon of milk 2% or whole.
1. Pour milk into stockpot, add mesophilic starter and stir well to disperse.
2. Mix 1/4 tab Rennet into two tablespoons of cool water. Mix this into the milk thoroughly using a whisk and stirring for at least 5 minutes.
3. Cover and set aside to ripen for about 20 hours at room temp (70F / 21C).
4. The milk should be a firm curd within 20 hours, however the full 20 hours is needed to develop the correct flavor.
5. After 20 hours cut the curd into 1/2 inch cubes.
6. Allow the curds to firm up for 15 minutes.
7. Over the next 30 minutes slowly raise the temperature of the curds to 110F / 43.5C.
8. Cook for an additional 45 minutes at 110F / 43.5C).
9. Stir the curds often to prevent them from matting.
10. The curds should have shrunken and mostly sunk to the bottom of the pot.
11. Line a colander with a cheesecloth and drain the curds.
12. Allow the curds to drain for 5 minutes.
13. Lift the curd filled cheese cloth from the colander and repeatedly dunk into a bowl of ice cold water for at least three minutes.
14. Drain the curds and place in a bowl.
15. Season the curds with a teaspoon of salt, herbs, etc. Use more or less to taste.
16. Place the cheese into a sealable container into a refrigerator. A few tablespoons of cream may be added if desired.