Since this past weekends cheese disaster turned experiment, I'm still determined to make pepper jack. I have three 'recipes' for pepper jack that all end up with

" Press at 3 pounds of pressure for 15 minutes.

Take the cheese out of the press, unwrap and flip it, rewrap it and place it back into the press at 10 pounds of pressure for 12 hours."

For the 3 pounds "of pressure", do i put a (roughly) half gallon of water on top of my mold to make 3-4 pounds or do I put 150 pounds of weight on my 8" diameter mold? Seems like theres a little difference there.