cheese monger

[aslant]

i made cheddar cheese today!

here i am stirring the curd and adding the salt. more pictures on flickr if you click the photo.

it is being pressed overnight under 20lbs of pressure, and tomorrow morning we flip it and press on the other side for another twelve hours. and then it cures for at least a month. it will take a loooong time, but when it's done we are going to have a belated housewarming party, with grilled cheese sandwiches on homemade bread, and apples to apples (another christmas present). yay!

Comments

[mcfnord.livejournal.com]

u r such a rock star!

[triesticity.livejournal.com]

so exciting!

[paperthinwalls.livejournal.com]

so cool! i have always wanted to try this--where did you learn??

[aslant.livejournal.com]

i just got a kit from the cheese queen. there are some tricky parts, but mostly the instructions (together with a few well-timed googles) are enough. i got the hard cheeses kit, but the soft cheese kit is supposed to be even easier.

the tricky part is finding non-high heat processed milk in a store. we ended up buying it raw from a farm, at $14/gal.