The weather down here is warmer down here, 4300ft. Curd forms faster and cleaner break. Heated up 2 gallons to make room in the fridge. No culture added, just 1/4 tab rennet, Oh, I added two tablespoon of salt. I was concerned that it might interfere with the rennet but the curd was like jello about 15 minutes. I'll be using the press I put together before living the mountains.
I plan for this cheese to come out similar to Jack. Cut the curd small, I don't mind if it comes out a bit more solid and grainy than jack, wife wants: "Something I can work with!" That's what she said. It's in the press now. I pressed it once each side with a small amount of weight Now it has a full gallon on the handle, I'll turn it once and leave it until about bedtime with the same weight on.
I'll build a rind, leaving it out just long enough, won't take long down here.
I spray everything with distilled vinegar, I mean everything. We're at the lower ranch for a while, excuse everything that's not in it's proper place.