OK , here it is , hope it's right , I didn't print it out word for word , I just wrote it down on one of my recipe cards , it's the way I have been doing it and it has been producing some nice cheese , I have about 5 of these aging now.
I hope this is close to the original , but it's what I wrote down and it's been working for me.
The highlighted text is my personal take.
4 gals milk. (I have been having good luck with P?H on this recipe too!)
heat to 90
add 1/3 tsp. Thermo. (I use a little F.D. as well 1/8 tsp.)
Maintain temp for 1 hour.
Add Calcium wait ten minutes.
Add rennet ( I use 1/2 tablet for 4 gals.)
Floc time should be 40-60 min. ( I use the full 60)
Cut curd small and stir till rice sized grains. (you'll get these anyway if using P/H milk.)
Heat slowly to 130 stirring occasionally to keep from matting.
Press into a mass under whey , maintain temp.
Drain after 40 min. break up curd mass and put in cloth lined mold.
Press with light weight for 15 min.
Flip and re-press with enough weight to close rind. (I didn't put weights down as everybody seems to have their own , I go light 10 lbs.)
Flip once more , Six hours in mold. (I do the final press with no cloth for a smooth rind.)
If you want a washed rind which is the proper way , wash with 1 gal. water , some B.Linens , and 70 oz. coarse salt.
Every second day for a week or two , then once a week.
Or wax ( I wax some and they are very mild , and popular with friends)
Age 6 months or more. ( my waxed ones make a really nice cheese at 3 months , very mild though)