Trying one right now. Started yesterday afternoon at around 6. Not following a specific recipe per se but I've read a lot of various ones, kinda going off the cuff just for funsies.
1 gal cow milk @ 90F
3 oz cultured buttermilk
1/4 tsp CaCl
4 drops rennet
Put in a cooler with a bit of boiling water run on the walls and kept on the bottm (like 4 cups worth, not much at all, just to give the cavity some thermal energy). Transferred the milk to a cambro and placed in cooler and closed top.
Air temp was about 90F when I closed it up, about 87F when I went to bed so I topped off with a bit more boiling water. Was 80F when I woke up this morning. Topped with a bit more water again and got it to 87Fish and thought that was good enough.
Around lunchtime today it looked pretty good and set with the whey floating up top:
so I cut it and bain marie'd it on low heat and brought it to about 90F again:
Tried to scoop the curds and holy lol they're soft...so I'm ladling them into some doubled butter muslin right now and draining hoping I can salvage it haha