@linuxboy - I don't quite understand the process of prepressing under the whey. I put the curd into a cheesecloth lined mold and put the mold back into the whey. I don't have any weights that will fit in my pot, so I just pushed it down firmly by hand for about a minute to try to expel any air that was in the curd. Not the appropriate method, I know. How long and how much pressure should I be using?
@farmer - 5 to 6 psi would mean that I am REALLY underpressing. I followed Tim Smith's procedure which calls for only 20# ( that would be 80# in my 8" mold , only 1.5 psi) I really need to get a different press. My spring type one only gets up to 80#. That, and I need to cross-reference my procedures. Even Ricki Carroll says to press @ 50# (202# for my 8"mold, or 4psi).
@sailor - yes, I've seen your pressing in the pot. I believe you easily got a nice, solid rind in a cheddar with little weight. I think I need to get some weights so I can do this also. Does the paste come out as well as the rind when pressing in the pot? I think I like this better than pressing under whey, as it is already in the mold and I wouldn't have to press, transfer, press again. But I will probably do both next time.