Also, when I took the soggy curds out of the cheesecloth, I dipped them into the 170 degree weather, but it just wasn't gonna form and stretch like it was supposed to.
Aniebs, instead of putting all of the curd into the hot water at once, it's better to cut off just a small piece and dip that in hot water. If that small piece won't melt and stretch, the rest of the batch won't either.....at least not yet. Don't cook the whole batch and waste it.
If it won't stretch, that means that the curd isn't acidic enough yet. If you used a culture then you have to continue leting it sit at room temps (or warmer) to allow it more time to become more acidic. If you used citric acid, then you have to increase the amount used next time.
I have made cheese with and without the CaCl2 using pasteurized milk. Though it makes an edible cheese, it is not that great IMO. You can make a much better cheese from packaged curd. Polly-O is the way to go. Trust me. I have also heard that raw milk makes a great cheese so if you can source that, then that's what I would try.