I was actually really inspired by this post so I went and gave it a try myself
I'm really new- this is just my 4th cheese. I used a bit of annatto for colour, loving how it is becoming richer as the rind dries out.
The only thing is that I only have a basket style mold from a kit (only made a 2 gallon batch) so putting that much weight on it didn't quite work out for me. I pressed under warm whey for 10 minutes or so, then redressed/flipped and into the mold with 20lb weight on it. Flipped again after an hour, only had 20lbs on it overnight.
When I took it out it felt almost spongy- lots of give.
Now that it's dried for two days at room temp, and one day in the fridge, it's firmed up quite a bit.
I'll post a pic tomorrow
Thank you for posting this recipe and images. It really helped me follow along. Sometimes recipes really need the photos to explain the steps.