Its too much milk for the TM you need 6 - 8 litres, you can heat the milk slowly in a saucepan in the sink. Adding more hot water as needed, I quite often use this method. I also found that the bar fridge was too cold, we had a new thingy fitted to an old bar fridge to control the temp. as you need it between 10 and 15 deg depending what type of cheese you are making. You could use an esky with ice blocks, need to change the ice blocks twice a day, that what I used when I first started out making Camembert. There is lots of information on the web.
Greening of Gavin had lots of video's and info. Farmhouse cheddar is a good one to start with. He has a good video on waxing cheese which I found very helpful when I first start making hard cheese. Good luck. Love to hear how you cheese making goes.
