I am following the recipe in 200 homemade cheeses.
using raw goat milk
My curds going into the mold seem a bit dry. I tossed with salt and placed them in the mold and covered. Flipping brings up a question. I am using a large mold 8" across and 6' tall. It has a follower and closed bottom. It calls for a bit of weight, 10lbs, so i am only able to do that every other flip.
Day two it still seems very dry.
Do I just keep going? Will it work?