On of my problems. I contacted Ricki Carrols team - Jim Wallace and he tells me that it is more than likely that I am using too much culture. FYI.

That sounds promising. I was thinking that this was perhaps the best way to do it as a lot of recipes don’t leave you much room to move in reducing times to try and cut down the acid development. Especially as you’re pretty much stuck with the rennetting time. The last one I made I tried cutting back the culture a little, and perhaps it made a bit of an improvement, but I think the next batch I will cut back to half and see how it goes.

I have read a couple things that say too much culture can cause problems, however its hard to fathom. My last cheese I used the straight powder and it took about twice as long (1.5-2hours) to solidify. Normally I do the starter like many others have from what I have read. I have not noticed any difference except its faster to use the starter.