I finally made this Castille! And, it's very weird, I have to say. Covered with plastic wrap (I usually don't) and piled a towel on top. In 12 hours, it looked and felt like mozarella cheese! It had a firm skin on it but was quite liquidy underneath, I realised. When I went to clean up the SB from last night, it was still at the medium trace as when I poured it!
So I'm going to leave it alone for a while, but I'm still really surprised: in the 25-30 batches I've made, I've never had anything quite like this! Especially since Zany's original message was so hopeful about unmolding at 12-24 hours!
Any thoughts?
ETA: Actually, it's maybe more like brie or camembert, with the firm part on top and the goopy part underneath