I tried Karlin's recipe and it's not pressed hard enough. I threw mine away, after I aged it of course. It fell apart, and tasted sour. Sour, over acidified, too much moisture left in the curd, sounds familiar.
The one I've had the best results with was Ricki Carroll's, but it's not a washed curd and it was a little dry every time I made it. It was always good, but I wanted more moisture. So that's why I started with this one.