Well that didn't quite go as planned, so here's everything.
Ingredients:
1 1/2 gal. 2% milk
1/2 gal whole milk
1/8 tsp. PS
1/8 tsp. Thermo C
1/8 tsp. Thermo B
1/2 tsp. CaCl2
1/2 tsp. calf rennet
part of ~1/16 tsp. lipase powder
I added the lipase just because all cheeses have to have it and I was interested to see what happens with just a ickle wee bit.
8:05 Started heating milk to 90º F, apart from a quarter of a half gallon jug of whole milk into which I mixed the cultures and PS and shook to combine before adding
8:14 Added most of the lipase water
8:22 Reached 90º F, add 1/2 tsp. rennet. Floc 11 minutes, 3x
8:58 Started cutting to 1 inch w/ knife and saucers
9:04 Stir for 10 with whisk, cutting to pea size
9:14 Stirred for 15 minutes
9:29 Raise to 120ºF, stirring, over 30
9:59 Reached 120ºF, stir for 30
10:29 Drained, pressed under whey
And yes, those times are real and no, I normally don't hit targets quite like that.