Well I used the recipe from New England Cheese Making as it was the one I used for my first small stilton's seen here
As I did not use raw milk this time I added one pint of heavy cream to each two gallons of milk. You can find the recipe here.
I actually did this in two pots, one two gallon and one four gallon, as I didn't have a pot big enough to do it in one. The most difficult thing was getting both pots, two different sizes, to the right temperature at the same time. I watched both thermometers during initial warming and calculated the heat necessary for each to arrive at 86 F at the same time. With that done the next step of removing the whey into the colanders was done in steps spooning out the small pot first. Although both showed a clean break, this gave the larger pot a bit more time to set just in case. All I can say at this point is "man that's a lot of curd!"