Recipe from Home Cheese Making by Ricki Carroll 3rd Edition page 94.
Creamline Milk from Mooville Milk. This milk has better yield then normal pasteurized milk from the grocery store.
Rennet and starter:
A clever modification to hold the thermometer in the pot:
Curd in the press:
The press with weight applied. The press is constructed out of two cutting boards and some threaded rod. The “cheese mold” is a desk organizer with holes cut into it for drainage. An extra large empty metal can is used to press down on a plate inside the cheese mold.
Chicken stock made out of the whey: