I'll get the recipe up here shortly.
Here's the pics. I have no idea why I ended up with such a big cheese. It's almost 5#. I might cut it in half to make two cheeses (anyone have any thoughts on that?)
I promise I'll get this thread updated tomorrow with full ingredients and process. I did take a lot of notes.
[edit - adding process]
3 gallon whole milk H/P
1 quart heavy cream H/P
+ 1/2 tsp CaCl
+ 1 tsp annatto (my extraction)
+ 1/4 tsp C101 mesophilic culture (rehydrated in water first)
45 minutes ripen
+ 1 tsp animal rennet
45 minutes rest, clean break
curds cut to 1/2"
stir gently to separate curds
15 minutes wait
raise heat to 40C over 40 minutes
stir occasionally at 40C for 30 minutes
drain whey for 15 minutes
+ 3 tbsp salt
+ 2 tbsp dried onions
+ 1 tbsp onion powder
+ 3 tbsp chives
press for 8 hours, flip, press for 4 hours
soak in brine for 4 hours
I'm air drying now, planning 4 or 5 days, then vac bagging.