The great cheese experiment part 2
Sort of following the instructions from here we have:
Setting
Scalding
Running the whey
Some of the curds are going to be eaten as Cottage Cheese
Pressing, in a proper cheese mould, the holes just don’t show very well in this photo. There are 48 hours of pressing ahead and then drying and maturing, which may or may not work. Even if it doesn’t it’s certainly been interesting and another thing to tick off the list.