[Cheese] Big Trouble in little Gouda

[Brian]

Just finished another batch this evening and had some troubles with this 
Gouda.
Recipe called for 2 gallons whole milk
Mesophilic Starter per instructions
Calcium Chloride " diluted
Liguid rennet " diluted

Heated it to 90 degress and threw the starter, stirred well and let sit for 
10 minutes to ripen.
Added the calcium
Added the rennet
Stirred in an up and down motion for 1 minute.  covered and let sit for an 
hour at 90 degrees.

The curds just arent' setting up like it did on my first chedder where I 
used powdered milk and whipping cream.
I lightly stir and they break apart into what looks like cottage cheese.
Removing the whey was done by using a ladle because the curd would go out 
the kettle if I drained the whey from that.
Was also very hard to "wash" the curds with the hot fresh water and stir due 
to the small size.

Tempature has been right on.  I'm thinking that it's because I diluted the 
Calcium AND the Rennet in the same water.
Or, store bought milk isn't enough and I need to add some cream.
Anyone?

Currently pressing at 50Lbs for 15 hours.

Thanks

Brian