This is the results of the third effort at making cheese using lemon juice /vinegar as a coagulating agent. You need more of either for a cheese of this size, which was made from 4,5l of raw cows' milk. I formed the curds in a cloth in a bottomless biscuit tin, which works perfectly. My husband's 5kg weights fit neatly over the cloth and tin bottom which cover the cheese and press the whey out through the cloth, (and a metal stand with holes in it - which has been sitting in the cellar for years, and whose proper purpose I can't for the life of me remember) - into the bowl underneath.
The last cheese I made using this method, (see last cheese entry) I soaked in a salt bath over night. It was tasty, (creamy yellow rind on the outside and a firm white soft cheese on the inside) but perhaps a little too salty. So this time I only salted the curds slightly and salted the outside. I made this three weeks ago and since then it's been sitting in the fridge, gradually giving off moisture and developing a firmer yellower crust. Can't wait to try it.