Sorry if this was covered already, but Yoav, eagerly anticipating making exactly as you lay out, here...my previous "rebs" were wonderful, but way too linens, I realize now with the perspective of time, to really be true to style. So I'm looking forward to duplicating to a T, and learning from it. Thanks for a wonderful thread, once again.
My only question goes to the recommended 3 lbs. per mould, with the reb molds (at 5.5" d.), and recommended psi of .2. By my calculation, 3 lbs on top of a 5.5 d. mould yields 0.13 psi, not .2. To get .2 psi, I get 5.25 lbs., and that seems like a lot of weight on top of reb curds - yes? Is this PSI figure correct?
Also, I've long thought of trying a prematuration regimen on my creamline, store-bought (for now) milk, but haven't seen any specific guidelines (I thought Pav, you talked about this somewhere, but couldn't find it). Gianaclis Caldwell talks about it in her wonderful book, but there aren't any specific figures (she does recommend 12 hrs at 46-50). Absent any other knowledge, I was planning on 1/64 tsp per gallon, kept at regular reefer temp for 36 hours. Reasonable, experts?