It will not be true for all cheeses, but the recipe you started with should be good with a end pH value from 5.10-5.00. I personally would not replace the whey with water as no need to stall the acid that much - just whey off 1/3 when scald temperature achieved and then play with what you want to do. Final whey off around pH 5.25 or a bit lower and salt around 2.2%. Press is nice, brine not needed and can eat around 30 days.
Queso Fresco is a good example of a cheese that will not be at this pH value, but still will melt beautifully. I don't press mine, but if you want a nice dry style, not a bad way to go. Might try a bit more salt.