Wayne!! I can't believe you men at times ... really
Your wife must be easy to get around, as it would take more than 1 cheese for me to make up my mind.
Anyway, if you do end up doing this, there are a couple of things that I would like to see addressed.
Size is always going to be a draw back as we can't turn out 50kg wheels. So I guess 1: as large a batch as you can make (and no that is not an endorsement for the big stockpot).
2: As small as possible with the curd size.
3: Curd poured into the moulds with the whey (so curds are kept warm until the end)
4: Curds divided into two moulds, one to be pressed as usual, and one not to be pressed, only by hand into the mould as seen in the video.
Does anyone else have any requests for the experiement? Am I being too unrealistic?
Your thought please.