She took the instructions and made the cheese as per the instructions.  Brilliant work, so here is a Tzafatit update. Here are her notes (in red).

Tzafatit

INGREDIENTS

• 3 Litres Whole (Full Cream) Milk or 3 quarts.
• 3 large granules (3 ml I think) of Calcium Chloride in 2 tsp water (or equiv
  of liquid)
• Mesophilic Culture (small amount)  I used 1 smidgen of Aroma B
• 2 tsp Vinegar
• 4 drops liquid rennet in 2 Tbsp  Water
• 3 Tbsp Cheese Salt

1. Heat milk to 37° C or 99° F.   Add Culture, Calcium Chloride, Vinegar and Rennet and stir while adding each ingredient   I added the culture first, let it rehydrate for 2 minutes before stirring it in and then added the rest of the ingredients.
2. Hold the heat for 40 minutes without moving pot.  It set a curd immediately
3. Cut the curd into 1/2 cm or 3/8 inch cubes, then let it rest for 10 minutes
4. Stir the curds slowly for 15 minutes
5. Drain the whey until it is at the curd line
6. Add the salt and mix through for around 2 minutes.  I tasted  at this point –  it seemed very salty; I don’t know what the ratio should be but on first taste I venture only 1 tablespoon rather than 3.
7. Place in small cheese hoops and flip every 15 minutes for the first hour.  After the 2nd flip, the cheese was still rather loose and fragile with a piece breaking off despite careful handling.  When
   it was still fragile after the 3rd flip, I added a 2.5 lb weight on top of my mould for the rest of the draining.
8. Let sit for 12 hours draining.
9. Put in Fridge  It was refrigerated at 7am Pacific Standard Time; I plan on making a taste tonight when I return from work.

Tzafatit curd before placing in mould

In the 5 inch mould

It is very mild, really almost bland, and not as salty as my first taste last night. In my opinion, it is not an interesting cheese, more a cheese to grate/crumble to mix into a burrito or other food, not something to have on its own. Should others have a different outcome than I have, I would be very interested in the differences in cultures, etc. Grist for the mill, as one might say.

Unmoulded Tzafatit cheese. The crack is still visible

Gavin’s notes:

Great work Cassidy, and thanks for giving this recipe a go. Sounds very much like Queso blanco, but maybe a little bit saltier if you add the 3 Tbspns. When it cools down here, I am going to use smaller width Camembert moulds and see if that makes a difference. +Dovid Wheeler do you have any tips?