Hi Tracey, just added latest pictures. I'm inventing this recipe as I go
. Mostly using the the video linked above.
Problem is my curds aren't nearly as dry as those in video, and more sticky, presumably as higher fat content as I added the cream. When I just tasted the curds it is now similar in taste and consistency to cream cheese and as it's been out of the fridge for 27 hours I just 1) pushed down a little with a plastic follower (I'm using one of my pressing hoops), and 2) placed in fridge to stiffen. I'm worried that if I take out of hoop while warm it will sag.
In addition to my milled curds being too moist, in the video they aren't pressing as they are using ~ 24 pounds/11 kilos of salted curd, which I think presses the cheese by just it's own weight. I'm using ~ 5-6 pounds/2-2.5 kilos of salted curds, so much less of that effect. Thus the reason I just pushed down with a follower.
Likesspace/Dave, just saw your post/advice after placing in fridge. Thanks for help, sounds like I haven't done enough homework! OK I can turn for several days, but i) I'm already getting zero whey draining, and ii) I'm worried that it won't always drop. Were yours that sticky like cream cheese? Also, I am very uncomfortable with leaving this at 73F/21C room temperature for several days while turning as I think it will go off.
Appreciate further advice . . .