So maybe it was a good thing that yesterday's cheese was a flop because it makes me feel like it's not that easy, but I can do it anyway, damnit! I am pooped out, though. Lots of standing and walking back and forth between cheeses. I made 2 today. I cut the recipes in half so I only used 1 gallon of milk total. Which is good, because there's only two of us to eat all that cheese. My next cheeses will take much longer to age, so that'll give us time to eat these.
Here's a little picture show for you:
My package arrived!
Inside the package all my goodies! Mesoph... culture, Rennet, Thermoph...culture, calcium chloride, and other stuff. The red rectangle is cheese wax - so excited!
Oops, the box was turned around.
To heat the milk very slowly, I set the pot in a sink of warm water
This is the "cheese" that never set. Sour milk :(
An experiment turned fabulous. My cheese pot in a crockpot
with warm water heats very slowly just like I need it to.
Houston, we have curds!
Draining the whey
Attempt at Ricotta from the whey - failed, but no biggie
Feta is consolidating
Feta is firm enough to cut to drain further
Yes, I did, cut the cheese
The other cheese I made today, cottage cheese.
HUGE difference from store bought. Has layers of flavors.
Still need to soak the feta in brine overnight, then wait a few days for it to ripen. In the meantime I will devour the cottage cheese. Goes so well with the in season cherries. I can't stand how good this is!
It's even about to rain. What a difference a day makes!
My neck never felt better today. I think cheesemaking agrees with it.