Saturday, November 12, 2011

10 November 2011

Since the milk in the fridge was suspect, I decided to turn it into cheese. I first made a half batch of Fromage Blanc then took the plunge and started a batch of cheddar cheese.

The cheddar cheese recipe was pretty simple, but I realized pretty quickly that the raw milk I was using was behaving differently from the pasteurized milk described in the recipe (something I should have thought of sooner). Despite that, the process, though time consuming, went very well. By 10 PM, the last turning was complete. I would not have to do another turning until 12 hours later, then every 12 hours for three more days. I look forward to the final product...

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