I am making the cheese from Le Pigoen's Jacked Pork Chops, I have done it several times with no problem - this time I doubled the recipe and the curds and whey have not separated. Should I re-heat? Add more lemon? Cry? Other? Oh recipe is 1 gallon whole milk, 2 c lemon juice, 1/2 c kosher salt, 2 tsp white vinegar and I threw in some fresh thyme.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)