There's milk coming out our ears. Our two Jerseys and one Dexter are giving around twenty litres a day, more than enough milk for our two families. And that's only from milking once a day, in the morning, and leaving the calves to drink all day.
So this is why people invented cheese!
Having never made cheese before, I've enjoyed learning the process: warming the milk, adding the cheese bacteria, then later the rennet. Cutting the curds, re-cooking them then draining the whey and pressing the nascent cheese in a cheese press.....oops, I don't have a cheese press...
Half an hour later, with a couple of yogurt buckets, a cordless drill and a few clamps from the shed....Voila!
So this is why people invented cheese!
Having never made cheese before, I've enjoyed learning the process: warming the milk, adding the cheese bacteria, then later the rennet. Cutting the curds, re-cooking them then draining the whey and pressing the nascent cheese in a cheese press.....oops, I don't have a cheese press...
Half an hour later, with a couple of yogurt buckets, a cordless drill and a few clamps from the shed....Voila!
It ain't pretty, but it sure presses cheese!
After the cheese has matured in the fridge for a week or so, turned regularly, I'm going to pinch some of my wife's beeswax to coat it. Then there's only eight weeks to wait before tasting the first Golden Valley Cheddar. If it's any good I may invest in a proper cheese press...
After the cheese has matured in the fridge for a week or so, turned regularly, I'm going to pinch some of my wife's beeswax to coat it. Then there's only eight weeks to wait before tasting the first Golden Valley Cheddar. If it's any good I may invest in a proper cheese press...
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