[astrowitchee]

I have made cheese a few times both soft and hard, but I have never had really firm curds.  I wonder if its the milk; I use organic full fat milk from the supermarket, maybe the pasteurisation has killed too many bacteria.
Or is it a rennet problem?  I have bought new rennet from a different supplier but the results were even worse this time really soggy curds hardly even formed.  The rennet I use is vegetarian, I wonder if I should be using more than it states in the recipes or if it just doesn't work as well?
All my equipment is sterilised.

Help!

[Yorkie]

Afraid I have absolutely no idea but welcome to the site 

Feel free to pop into the Welcome forum and introduce yourself so we can all say Hi properly 

[sloegin]

I've made paneer before bring full fat milk to boil when rolling boil add lemon juice boil for another 2 mins or so. Strain through muslin overnight

[Trillium]

Cooking temperature is really crucial to cheesemaking. I used to use whole fat unpasteurized milk myself, but now that's a rarity and would have to do with pasteurized.

Here's a video, albeit choppy for some reason, but good guidelines and a substitute for the troublesome rennet.

http://video.about.com/cheese/How-to-Make-Fromage-Blanc.htm