Making Brie

I decided to try a cultured cheese….
Starting with some raw milk from Low Sizergh Barn, I have  added a culture, and a Penicillium white mould. Then rennet, and after setting it’s been ladled into a mould to drain. 
After five hours it’s already beginning to smell quite cheesy!
I have read two methods and there doesn’t seem to be one exact way of doing it, which makes it a bit tricky for a beginner! I have cut the curd into roughly 2cm cubes, mid way between what the two books suggest. I think the curd size is important as it determines how much of the whey drains out? Maybe?
In the morning the next operation is ‘turn the curd carefully over in its mould, to drain the other side….I wonder how you do that without breaking it in pieces? Perhaps it will have firmed up enough to do that?
Maybe I should have gone for something easy like cottage cheese!