After reading so many other's exploits, I have finally branched into making this style. I can't wait to see what happens! Here is the recipe and a few photos. The make went extremely quickly, as if I'm getting the hang of the general procedure!
1) 8L P&H 2% milk, 1/4tsp CaCl2,warmed to 34C
2) 200mL Kefir "Liberte" includes Streptococcus thermophilus, L delbrueckii subsp bulgaricus, L casei, L acidophilus, B lactis, L rhamnosus, L lactis subsp cremoris, L lactis subsp lactis biovar diacetylactis; L meenteroides subsp cremoris, L delbrueckii subsp lactis.
3) 1/4 tsp lipase in 125mL water
4) Ripen 30 min
5) Rennet: 1/2 tab in 125mL previously boiled and cooled water
6) Time to flocculation = 9 min. Flocculation factor 2.25. Resulting rest time 21 min.
7) Cut curds to 3cm over 2 minutes, then gentle up-and-down whisk to 1cm over 10 min. Note: the curds were very soft.
8 ) Quick scald to 44C over 10 minutes with boiling water (1L). With stirring.
9) Increase scald to 57C over 10 minutes with boiling water (2L). With stirring.
10) Immediately transfer to cloth-lined collander for brief draining.
11) Transfer to mould and hand press with follower.
12) Press with 5kg for 5 min until trickle of whey slows (photo).
13) Press with 10kg for 30 min then redress, flip and press again for 2.5 hours more.
14) Rest in mould overnight. This is where the follower was resting on edge and made an indent into the rind. I hope this doesn't wreck the cheese! (photo).
15) Day 2: Dry salt (1% mass of cheese).
16) Day 3: Dry salt opposite side (1% mass of cheese).
17) Day 4: Place in 10C fridge – see photo of salt on the rind.