I'll try to do it soon. The main points are the cheddaring - which you can do by filling a bag with water and putting it on top of the curd, then stacking weight on top of it.
The other issue is the pH. I noticed that the curd stretches at different amounts when heated in boiling water according to the pH. So what I need to do is make a video of the stretch at pH5.0, pH5.2, pH5.4, pH5.6 etc. so you can replicate it. The draining will be a bit of guesswork, but I think after a few makes you should be able to kind of get it right.
However the stretch will only work for cheddar as other makes have different scald times and temps and will stretch at different rates. Again, this is something I need to look at.
Milling you can just rip the curd up into walnut sized pieces.
You don't need a press - we actually use weights as you can see in the video.
I've done 3/4 of the video but want to do the pH bit before I put it up as this is the main problem for most people and the most important part.