Cheddar worked out much better for me than Mozzarella did even though it takes more effort. When I first started reading about making cheddar, I read about how you have to have a cheese press, cheese molds, etc., which I can't afford. It sounded too complicated; but after looking at how-to sites on how to make your own molds and presses, I got the general idea of it. It isn't as hard as it sounds. I used two ice cream buckets/pails to make a cheese mold. I made one out of two large lard containers too, but I like the ice cream buckets better. (I buy lard to make a suet recipe for the birds.) There are some home-made cheese press directions that look pretty easy, and I still plan to make one; but for now, I simply used a board over the top of the press with the weights on top. (More on that below.) If you have small children or pets that might tip over the weights, you definitely want to secure it better somehow.
You need a thermometer that registers lower numbers like a dairy or meat thermometer. Most candy thermometers don't go that low. Also, use a non-reactive pot: stainless steel, glass, enamel. Here's an article on that if you want to read more. (click here)
Here is a web site with more tips about making your own cheese molds. (click here)
Here is a web site with directions on making a cheese press, even just to give you a general idea of how to make one with dowels or rods coming up from the base to hold it steady (click here)
2 gallons whole milk. You can use raw milk, cow or goat, or store-bought.
1 packet direct-set mesophilic starter or 1/2 C (4 ounces) of prepared mesophilic starter
1/2 teaspoon liquid rennet (or 1/2 rennet tablet) diluted in 1/4 cup (unchlorinated) water
1 tablespoon cheese salt
When I take the wax off, I find the dried out part, rind, has
softened again; so that doesn't get wasted.
Update: mmmm I broke into a batch I made in mid-February (this being 4/29) and it's very tasty. Too early to be sharp, just a mild flavor. The wax had split open on this one. I need to make sure to press it long enough and then dry it long enough.