[Cheese] No break

[Brian]

Hi Jim,
Was making a batch of cheddar yesterday, milk was at a constant 86 degrees 
for ripening and when I added the rennet.  After an hour no clean break.  I 
took the pot and put it in the sink with the hottest water out of the tap, 
finally had some sort of "break" after another hour, after which I was 
trying to stir but didn't want to make the whole thing a liquid.  I ladeled 
the whey off and dumped the whole curd mess into a cheesecloth lined 
colander.  I then had to leave for 21/2 hours while the curd was in the 
cheescloth colander, sitting in a bowl which was in the sink of hot water.
When I came back I cheddared the curds and layed them in the kettle, 
rotating them for about 40 minutes, salted and pressed.  It is very pungent. 
More than any other cheese I have made.  Not bad, but strong.
What is this thing going to turn out to be with the curds sitting there so 
long?
It seems that every batch I have made using store bought full fat milk is 
having problems with making a curd.  My first two batches were made using 
dry milk and the curd set up like it was supposed to.  Any words of wisdom 
on how I can get the store bought milk to work better?  It's cheaper than 
buying dry.
Thanks

Brian