I am just ready to pick up 10 gallons of raw milk to set a cheese today. The rennet stomach is ready and the milk will be heated to blood warm at the hearth, the rennet added and allowed to curd. Then the curd will be cut to allow the whey to drain and heated again slowly. Salt is added and the curd pressed with weight in a maple cheese mold. Check back here to find out the results.
Posted by: hearttohearthcookery | June 21, 2009
Cheesemaking
Posted in cheese, cheesemaking, food history | Tags: cheese, cheesemaking, food history
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