within a few minutes of filling the molds, the curd can be flipped and placed back into the molds. Notice here how quickly the surface has come together
After the first flip add 8 lbs of weight for 30 minutes
After 30 minutes, flip the cheese and place back in molds again. Add 25 lbs of weight for 4-6 hours.
While pressing, keep the temperature at about 90-95F to encourage the proper acid development
After pressing a smooth surface will have formed and the acid should be developing nicely to a pH of 5.6.
Leave the cheese in the mold overnight to develop, the pH should be about 5.3 next A.M.