So far, I've made cheddar, Gouda, and Jack- this is my first blue experience. I used the recipe from Ricki Carroll's book but I forgot to rehydrate the mold in some milk-I just added it directly to the milk after the starter culture. I also added a tsp of Flora Danica-are you supposed to rehydrate that as well before adding it? Everything else went exactly as the book suggests until the draining. When I put the curds into the 2lb. mould, I had a bit that I couldn't fit. I thought-I'll let it drain down and then I will be able to add it but, after an hour and a half, I wasn't able to get much more in. I flipped it every 15-20 min for about 2 hours-then I let it drain overnight- about 11 hours. In the morning it had only gone down about 1" from the top of the mould. I'd love some opinions- Is the curd too soft? Should it have drained down further before I took it out of the mould? Is the knit of the curds too open? Some pics to follow to illustrate: