And thanks for your very informative replies.
Re the increase in weight i will try and see if i can add at least 25-30 pounds more pressing weight (at LEAST)
Regarding when to cut the curd and moisture content... i followed the recipe which stated 30Min's.. which as you state does not take account of individual variations in milk, culture, rennet, etc as pointed out... Should i use a method to work out Flocculation Time? I will also try to keep the curds warmer.
Re the height of the cheese..... if all the above work out... is there also any problem in cutting a wheel this size into two separate rounds? Does that effect the cheese in any adverse way?
I have also seen many people discussing the merits of a PH Meter... again would this be useful?
It seems more answers have lead to more questions. Thanks for your patience and great responses.
Regards Bruce... ohh and i will work on a name for this cheese... for all the variables... i seem to be able to make it consistently!