Using Ricki Carroll's recipe from pg 185 -- it calls for goat's milk, but cow's milk can be used if adding lipase.
1 US gallon cow's milk, Whole Foods, homogenized, pasteurized, "expires" 4/3/10
lipase
direct-set mesophilic starter
1) Added ~1/4 tsp "strong" lipase powder to distilled water, allowed to ripen for 20 minutes.
2) Added milk, lipase dilution to pot. Sat for 20 minutes because I had to run out to get a new thermometer suddenly. Grr.
3) Heated to 86 F. Stirred in one pack of meso starter, put pot to the side for 1 hour.
4) Added 1/2 tablet rennet, diluted in 1/4 cup distilled water. Sitting at 88 F for 1 hour (no heating required, surprisingly). You can definitely smell the lipase.
5) Good clean break; cut into 1/2 inch cubes. Felt soft, but not much whey coming out.
6) Let sit for 10 minutes.
7) Stir gently for a boring 20 minutes. Final temp at 82 F.
8 ) Curds draining. Weight, including cheesecloth, is 2 lbs 9 oz (41 oz). Sounds like a lot! Off to drain for four hours. Curds have a lighter flavor than I expected.
9) Made a 12.5% brine with 40 oz whey and 5/8 cup pickling salt.
10) Cut cheese into 1/2 cubes 3 hrs 45 minutes later and put in brine.
So far, I think it is successful. It cut easily, and the brine should firm it up. The flavor seems there, but it certainly needs the salt.