So far so good! I got curds instead of slush!
They were fragile though.
I used the suggestion of a 7:1 ratio of milk and cream. I used an amalgam of several recipes and am going to add of few changes of my own later...
14 cups whole milk
2 cups heavy cream
1/4 tsp MM100
1/4 tsp calcium chloride
1/4 tsp rennet (single strength)
ripened for 30 minutes at 86 degrees
Added rennet and let sit for 1 1/2 hours. (I kept checking every 15 minutes as the flocculation of 8 minutes suggested the curd would be ready in 45 minutes, but it really did take the full amount of time listed in the recipe)
cut curd into 1/2 inch cubes and let rest 5 minutes, stirred 5 minutes, rest 5 minutes.
Drained curds and let sit covered in colander for 20 minutes
Filled molds halfway and sprinkled 1/8 tsp blue mold on top then fill in the rest.
Drained 6 hours, flipped, then let sit overnight
In the morning I unmolded, and salted with 1/2 tsp each side of each cheese
It's now in a ripening box in my cheesecave.
I plan to poke holes through it in about 3 days, then I will inoculate the exterior with white mold. Hopefully this will give the blue mold a head start.
Will post more as they progress. Crossing my finger and my toes!