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I'd likely just steep part of the curds in the green paste ,salt and go to the press.

Hi Jeff, I agree with leaving the salt out during pressing. I have had a quick test of my other cheeses and they taste fine and they contain the same amount added after milling. The only difference between them is the salt during pressing. I guess I must have overdone it. Gives me a good excuse to get the pans and milk out again and have another go, not that I needed one. 

Nigel

How much salt did you use? %
Adding salt by weight is always the best idea.

As flipped the cheese in the press I rubbed salt over the top and bottom as in the recipe ( no amount was advised). I guess I used too much, hard to say how much I used it was a 4" diameter press and I sprinkled salt top and bottom and returned it to the press, maybe did that 3 times.

When I added salt after milling it was 2 Tablespoons, amount of milk started with was 9 litres. Sorry forgot to add that in my last post.

9 liter can be 950 grams of curd and as little as 800 grams of curd.  so salting "error" or differential  (given 2% salting) can be as high as 20%.   
Anyway, I think Undersalting is more likely for the cheese to have defacts then when over salting. 

Tomer1, yeah I understand what you mean. If I remember I ended up with 1200gram approx at salting time. But I do understand what you are getting at, I must admit that I hadn't thought of the difference in curd weight from different milks. That's what comes of just blindly following a recipe. I will keep that in mind for future cheeses. Thank you.

Quote from: woollyuk on April 17, 2012, 09:47:29 AM
Sorry forgot to add that in my last post.

If you think of something after you have posted your message, you can go back to that posting and MODIFY it to include what you forgot. This makes for cleaner communication and makes sense unless you're just trying to multiply your postings.

-Boofer-

Ok Thanks for that. I'm learning all the time. You wouldn't think I was an IT manager would you?

Not unless you use forum software at work.

How did you know that I have the forum on and monitored while I'm here at work.

Quote from: woollyuk on April 18, 2012, 10:09:46 AM
How did you know that I have the forum on and monitored while I'm here at work.

Uh oh, busted! 

-Boofer-

Time and date stamp .... sh!