12 lbs of weight can be applied to the cheese mold for 30 minutes, then removed. After 30 minutes, flip the curds in the cloth and press with 25 lbs of weight for the 2 hours. After 2 hours, turn, re-wrapped and press with 25 lbs for another 2 hours.
At this point the cheese should be well consolidated. The weight can be removed and the cheese replaced in the mold.
The mold should be kept warm overnight at 75-85°F while the bacteria continues to work producing more acid in the cheese. No salt should be added on the second day and again it is held overnight.