Thank-you Bernard Smith.
I, too, make my cheese and yogurt with Kefir (is it really pronounced "K'Fear"?
...I am not, however, a big fan of the acidic/sour taste that comes along with it. I have actually used baking soda to offset the acid, but the flavor became very weird.
Still struggling with the science, I added, but don't know if I really had to, Calcium Chloride to the concoction I started this thread with. I seem to be taste sensitive to CC. It tastes like metal to me...therefore, I smothered my "Curdled Milk Curds" with salt, garlic and dill. I have vacuum-packed them and will try them again in a few days.