hahaha, yes I ran into that also. I didn't plan ahead that well, and so I was scrambling to find things to ladle the curd into. I started with a nylon draining bag, and when that was full, I went to the colander lined with a cheesecloth. When that filled up, I started filling my 8" tomme mold. I still had about 1/3 of the curds left so I made another go at all three, filling the space from the curds shrinking. At the end, I poured out a few cups of curd because everything was overflowing.
I think I'll do a smaller batch next time. It completely filled my 6" SS mold and a 4" camembert mold when it came time to hoop the milled curd. I think I can cut down to 3 1/2 gal plus cream and have just enough to fill the one mold.
50 lbs? Was there any blue-ing in the interior?