In the whey I pressed with 10 pounds. I was hoping that this batch of Colby would not be as wet as the first, but from the look of the curds at the top of the mold I think it's going to be even wetter. Yeesh!
When I was contemplating making cheese I reasoned that I would need some way of applying weight/pressure to the mold. I searched on Freecycle for barbell weights and, as luck would have it, received a response within 24 hours. A family's teenaged son had used weights in the past but no longer needed them. I went over, picked them up, derusted them, painted them, and now have excellent weight options. This was a whole set of weights but I only kept a 5, two 10's, and two 25's. I figured that would be enough to mix and match and arrive at any weight I needed for cheese.