Bring milk to heat, ripen 15 minutes, rennet, cut 1 hour later, then drain right away. Pack it into the mold and press it at a fairly light pressure until tomorrow night, then flip and re-wrap. Press at light pressure until the next night. Take it out, mill, salt, and re-pack. Press at everything you can muster and even then make sure the room and the curds are warm. Leave it for two nights in the mold under pressure, then air dry. It tends to dry quickly from being out all this time. I vacuum pack mine to age.