3 TBLSP. Wayne you're lucky. I just refilled my humidifier tonight and the one wheel remember way long ago I had to unwax, redry and rewax? Every few days when I refill the humidifiers I find a puddle of cat sick on the floor. Of course I'm kind of stupid and only tonight after scrubbing for 10 minutes did I put a pan under the alien cheese. I can't belive that much whey is coming out STILL, it's been months.
Anyway, Tea, I think it has to do with lots of reasons, first acidity in the cheese, not sure how this plays a part but I belive it might. Next during the cooking phase most of use, even the ones using PH now, need to be testing the curds to see if they are of the right consistency before moving on to the next step. And finally pressing. If you're not using cheese cloth in the mold and not properly draining the curds before pressing and pressing lightly at first to make sure the majority of the when is removed, then you'll have problems.
Early on when making dry cheese I figured it was too much pressing, but the more I learned dry cheese comes from to high acidity levels, or low PH. Pressing high at first only traps whey in the curds because it plugs up the drain holes instantly. The higher pressing are to remove whey but mainly to compact and knit the curds together creating a uniform shape.
