Heart to Hearth Cookery

Continuing from my previous post on cheesemaking, I used 7 1/2 gallons of the 10 gallons of raw milk for the cheese (as that was all the kettle would hold). The curd set well with the rennet and the whey was drained. Last evening, the curd was placed in a wood cheese mold lined with linen, the follower put in place, and gradual increments in weight added. This morning I re-dressed and turned the cheese and added more weight. The individual curds now were looking like cheese and beginning to turn yellow. The next step in the cheesemaking will be tomorrow.