Curd pressing sometimes clear sometimes milky

[vom357]

can anyone tell me the cause(s) of the variance in the curd pressing liquid? i am making whole raw milk cheddar - repeated batches with the same recipe and process
but one in five emits milky or even rich liquid when pressed so i know i must have done something different/wrong in those case but i cant figure out what
my main consistency issue i know i have is temp control as modern stoves with cheap thermostats are not reliable in the 80-100 degree range - could that be it?

[Stinky]

I'm guessing milk fluctuation. If the milk has more fat, some will be released when pressing. Try pressing lighter than normal at first and working up if you see that.

[awakephd]

How large a make are you doing? If not too large, are you using a water bath around your cheese pot? This helps tremendously with keeping the temperature even and controlled.