Hi Alex and Mondequay!
I made the Tzfatit yesterday, following Alex's recipe from here:
http://cheeseforum.org/forum/index.php/topic,4515.msg34772.html#msg34772 (http://cheeseforum.org/forum/index.php/topic,4515.msg34772.html#msg34772)
Things I did differently:
1. I used store bought pasteurized homogenized milk (3% - not UHT).
2. Since it is already pasteurized, I didn't heat it to 74 degrees.
3. I didn't use CaCl (simply because I still don't have any).
4. After salting I added Nigella Seeds, and inside the molds - chives, and in one mold - sumac.
5. I used "odd" molds. The first is a straw basket, and the second a small soft cheese cup, in which I made holes with a heated fork.
6. Drained it 6 hours outside, and another 8 hours inside the refrigerator.
I think all went well. Tastes very good, and with the right texture, I believe. I waited 2 hours before flipping once. I am attaching some pics. The only problem I see now is that my basket was too wide, so the cheese came out too flat, and the opposite might be said on my home-made mold...
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