I plan on making a Manchego with 8 gal of whole milk early next week. My recipe is for 4 gals. I have a few questions.
Floc factor? 3.0 for Cheddar; 2.0 for Parm; somewhere in between?
Also, I have been using 0.5 rennet tabs for 4 gals milk. I now have liquid animal rennet, and want to be more precise. How much rennet?
And, finally, what sort of press schedule should I use (8" wide x 8" high mold)?
Thanks for your help.