So started a cheese last night using 1 gallon of kefir I had from feeding the grains. Added some calcium chloride and a quarter tab of rennet after raising the temperature to 90F. The curds coagulated and I cut the curds after about 60 minutes. Much of the whey had clearly separated and I could pour this off and I then scooped the remaining curds into a form and added a 1 lb for 30 minutes, flipping after 15, then 8 pounds for an hour, flipping at 30 minutes and after that hour I added some salt to the top and bottom. After another hour I added about 20 lbs for an hour and then flipped and doubled the weight (40 lbs) for an overnight press. This morning the cheese is quite firm and I have it drying at about 65 F. My plan is to allow it to air dry a few days and then allow it to age at about 55F in my fridge-cave for a month or so.
* I use a home made press made from two bamboo cutting boards about 12" X 8" and I use a can of beans on the follower to allow the top board to press down. Not sure how to calculate the PSI