Did a stilton Friday night, used 24L 3.25% whole milk and 1.5L 35% cream. Used 1\4 tsp PRB6 PR, 3\4 tsp MesoII, 1tsp calsun chloride, pinch GEO 15 and 1tsp IMCU rennet. I over shot the temperate by 2 degrees 88degrees instead of 86. Ripened MESO for 60 minutes, Flocculation time 16 Min. X 4 64 min I did 1.15. did not cut, ladled curd into lined colander. Let drain 7 hours with a 5 lb weight on it. Milled curd and salted with 6.5 TBS of salt. then into the hoops, 1 X 2000g and 1 X 2500g wheels. Then 850g of Ricotta to finish up.