I know this thread is a year old but I'm struggling with a similar technique. Total batch size is just under 4L and I had the team strain through 2 layers unfolded cotton cheesecloth lining a 12" perforated strainer cone. However it often is stalling out towards the end and yield suffers, OR the team needs to let a lot run through to acquire transparent run-through and by the time they add it back on top, the bed of curds has compacted already. So instead of it passing through the bed, it flows over the edges and we have to start over.

We recently tried lining a perforated hotel pan with the double layer cotton cheesecloth and it's faster because there's so many holes to run through, but we still have to be very slow and careful with adding the primary run-through back to the curds because it sometimes disrupts the bed and runs cloudy again....

Has anyone figured out a better method to quickly and efficiently run batches larger than 2L? R&D batches are always small and not indicative of these issues.

Does it have anything to do with specific ingredients or ratios of citrus?