To start off, I partially skim the cream off my milk to get 8 gallons of partially skimmed milk.
Stir in the culture. I use the ladle to draw down the culture with up and down motions about 20 times to make sure it is fully incorporated into the milk. Then, immediately I add the rennet mixtures which is 1/2 cup water plus 1 1/2 teaspoons of liquid rennet. I use a vegetarian rennet liquid because it works well for me every time. Make sure to stir the rennet into the cultured milk really well, just like the culture had been stirred in, with about 20 up and down strokes, otherwise the cheese will not set properly.
After 30 to 40 minutes, the cheese should have set and it should look like milk jello (notice the time range - this is to make sure the cheese curd is firm before cutting) . With a sanitized knife, I then cut the curd into pieces.
Let stand for 5 minutes to allow the curds to firm up.
Then, gently stir the curds for 5 minutes and then let them settle for 5 minutes.
Now, remove 12 cups of the whey, keeping some to use for cooking and lacto-fermenting. I find it is helpful to use a sanitized strainer and glass measuring cup so that only the whey is taken out and not the curds.
The curds and diluted whey are stirred for 10 minutes and then allowed to settle for 10 minutes. At this time they diluted whey is removed from the top of the curds until just the top of the curds are visible (for this recipe I ended up taking out 40 cups of diluted whey to reach the top of the curds).
Stir for 20 minutes and then let settle for another 10 minutes.
After being in the brine for 12 hours, take the cheese out, place it on a sanitized mat and put in the refrigerator for a few days to dry. Then flip and dry for a few more days.