Heat 2 gallons of fresh milk to 88degrees add a culture if you plan a special cheese, Or just add your rennet and put a lid on the pot and give it say 20min. Slice the curd. The smaller the curd is sliced the more solid the cheese will be. Allow another 20mim than raise the heat slowly to 110degrees while stiring and so the curd doesn't clump. Give it a few mins to lose more whey than spoon it into a mold.
The length of waiting between processes, the temperature of each step. and the difference between hanging the curd in cloth or pressing will decide the type of cheese you'll be eating.
Agreed. Cheese has to be considered as one of mankind's greatest inventions.
Take a surplus of milk in the springtime, and convert it into butter.
Then, later the surplus can be converted into a long storing cheese.
Before butter and cheese were 'discovered', owning a cow was not considered a good investment for most. Now, it is a practical way to convert grass into high quality protein and nutrition.
Howdy Richard; Yes I have been making cheese ! Easy-easy just like you describe although 110 is hotter than i have been going . I have 54 days left before I can sample my first wheel. Second one is air drying and if I'm still home the third will be made this coming monday ! By the way nice cheese press you built ! I settled on using stacked 5 gal buckets for pressing, works well but takes up more room than yours.