I'm going to try to copy/paste my Ch'Rella process. It's in Excell, so I don't know if it will work.
Checklist for making QGF Ch'rella
Elapsed time
Dilute 1 tsp calcium chloride in 1/4 cup water. Add to milk. Stir
Heat 2 gallons milk to 145 degrees and hold for 30 minutes :30
Cool to 90 degrees 1:00
Add 1/8 tsp thermophilic culture, stir
Ripen at least 45 minutes 2:00
Combine 1/2 tsp rennet with 1/4 cup water. Add to cultured milk.
Set to firm curd stage, at least 45 minutes. 2:45
Cut in 1 inch cubes, and let rest at least 5 minutes 2:50
Cook curd over very low heat to 100 degrees, stirring frequently. 3:30
Hold at 100 degrees for 30 minutes, stirring occasionally. 4:00
Drain curds in colander, retaining hot whey for cheddaring process.
Set curds in colander over hot whey, drain 20 minutes. 4:20
Turn curd slab, drain 20 minutes. 4:40
Cut and turn curd slab, drain 20 minutes. 5:00
Cut curd into small strips, add 1 1/2 tsp salt.
Put curds in press, press at 10 pounds for 30 minutes. 5:30
Turn cheese, press at 20 pounds for 12 hours.
Turn cheese, press at 20 pounds for 12 hours.