Anyway. Cheese looks good, but SG can keep the "Cheese-maker" title. I HATE it. The doing is easy - gently heat 2 gallons of milk (water bath; good thing I have a lot of large stock pots!), add starters, then rennet, hold close to 86* for 45 minutes, cut the curds...then the damn tedium sets in. Stir the cut curds with a whisk for 30 minutes, let rest 5, then raise the temp to 104* over the space of 45 minutes, STIRRING constantly so that "the curds don't meld". :blech: Then strain off the whey, line your mold with cheesecloth, press at 15 pounds for 15 minutes, turn, repeat, turn, repeat, turn and press at 30 pounds for 6 hours, then brine the damn thing for 6. :whew: He can keep it - I've got better things to do than stare at a pot of curdled milk for 3 hours! :lol: I'm going to get him to make some chevre and feta this weekend. (Oh - he just told me that he's going to make Motzzerella. :yum!:
The resulting cheese smells good, though - and looks great. Haven't tasted it yet...that'll be tomorrow.
We overpaid SG's CC, so they sent a check. I was told to put it in my account and go buy mats for the doe area. :whee: I hope they'll fit in the Jeep! :grin:
Himself's doing OK. He made an 80 on his History test, but a 70 on his Science. He refused to study....so I need to specify a period to study before the test. Early days....we've got time to bring the grades up.