Welcome-----some times we forget the frustrations of rookie cheese making-----but quite a few members seem to think the best way for beginners is to place a light weight, say eight lbs on your press----watch the weep holes and you'll see whey being expelled and when that has stopped ----flip, redress, put back in the mold and increase the weight, say to 16 lbs. and so on-----remember the recipes are guidelines and can drive you crazy in there differences. Those make notes will help on the next cheese and as you gain some experience, things won't seem so daunting. Use the search feature ----lot's of questions are answered there. In my opinion, a PH meter is a real help to the beginner.
Qdog