My milk is now in the vat and I'm waiting for the rennet to set the curd.
I left the 4 gallons of milk on my kitchen table for 2-1/2 hours. I then placed it in an 80 degree water bath for 1/2 hour.
Once I poured the milk into the vat the temp was exactly 70 degrees F. I then slowly raised the temperature to 90 degrees which took right at 25 minutes.
I plan on letting the rennet work for one hour before testing for a clean break. If I don't have a clean break by that time I will let it go to an hour and a half.
From past experience I know that if I don't have a clean break within an hour and a half then it is what it is.
I'm mainly typing this all out so that it's documented. Sometimes I tend to forget what I did yesterday so this will be a good source of reference if I do see good results.
My memory probably would not be a problem since this is Sunday, shortly after noon, but on a Friday night batch.....with a glass of Cab sitting nearby.....well let's just say that documentation is everything.