Don't Cry Over Sour Milk

Well, my first foray into cheesemaking was a flop :(.  I pretty much made sour milk.  But I learned what I did wrong.  Since I used store bought milk, I needed to use more Rennet and Calcium Chloride.  I also cut the batch in half so that if I do screw up again, I'm not out a whole gallon of milk.

I decided to split my gallon and make cottage cheese and feta - the two basic starter cheeses.  There is a point where you have to heat them VERY slowly.  I'm still working on that one.  I'll get there!