Hi, I heated 2gallons or fresh natural Jersey milk slowly to 80 added lipase 1/3 tesp, and 1/4 teaspoon Paprika 1 teaspoon citric acid grains stirred in, at 88degrees added rennet.
Cut the curd small, in 20 mins heated curd to 104degrees 20min. Strained. Added couple tablesspoons salt & Nana {mint} Didn't have the press, down at the lower place. Used light weight, turned, added more weight, 4or5 turns.
I like the taste and texture, so might you.