Sure, but check out the Washington Cheese Guild site recipe for fresh curd, that was my jumping off point.: http://wacheese.com/index.php?option=com_content&view=article&id=80:fresh-cheddar-curd-extended-shelf-life&catid=43:moderate-cook-temp&Itemid=66
Here's the recipe I use for these:
1 Gallon of raw Jersey milk (This will give a better flavor. Use all raw milk if you can, use all pasteurized/homogenized milk if that’s what you have to do)
3 gallons of P/H milk
¼ teaspoon MM100 or Flora Danica
¼ teaspoon of Streptococcus Thermophilus
1 teaspoon of liquid calf rennet dissolved in 1/2 cup of cold filtered water
1 teaspoon of calcium chloride (if using pasteurized homogenized milk)
2 tablespoons of kosher salt
Heat the milk to 76ºF and add MM100
Let ripen to pH 6.4, about 3 hours. It will smell buttery.
Increase temperature to 92ºF and add S. Thermophilus. Let ripen for a half hour.
Dilute the rennet and stir in for 30 seconds, about fifteen up and down strokes with a strainer.
If using the flocculation method, the multiplier is 3. Otherwise, check for a clean break at 30 minutes.
Cut the curd into 3/8” cubes and let rest for 10 minutes.
Heat to 102ºF taking 20 minutes to do it, stirring very gently at first, then more thoroughly as the curd hardens and shrinks.
Target drain is pH 6.0. If you’re not using a pH meter, this is when the curd really wants to mat and feels more solid, like well cooked scrambled eggs.
Drain through cheese cloth in a colander, lifting, turning and pressing the curd to get whey to flow out.
Gather up the corners of the cheese cloth and put in a mold and press at about 2 psi (light to medium pressure) for one hour.
Take out of the mold and tear into olive sized pieces. Toss with the salt, and place back in the mold and press at about 3.5 psi (heavy) over night.
Let air dry, turning over twice a day for several days until the surface feels like a clammy handshake.
Age in the cheese cave at 55°f. Tastes OK at one week, better at two, better texture at 3.