Thursday, 25 April 2013
I filtered and heated up the fresh milk in a saucepan. Once it was up to 30-35 degrees I added the rennet and kept stirring the surface to prevent the cream rising. When it started to thicken I left it for an hour.
I got a knife then and cut the curds into cubes. This releases more whey.
I then filtered it through a cheese cloth lined strainer. I covered it and left it overnight.
n the morning a put it into a cheese mold and placed it under a cheese press for a few hours. This released more whey. I then flavored and seasoned it with sea salt, parsley and spring onions from our garden.
We used a lot of it on a fresh loaf and give the rest to fellow neighbours.