I think it turned out great :
This half is going to be eaten fresh with some chives and garlic after it drains for the day
Then, I put curds into 2 crottin molds and 4 chevre molds
The curds look good, I think the higher initial temp of the milk actually made a bit stronger curd than when I make this with the 145F
And, after they're drained I'm going to salt them, then spray them with a little PenC/Geo mix and try to get a white mold ripened cheese, I've never done this before, so I'll have to keep updating.