mill it, salt it and pack it into moulds, which will form the final cheeses. It smells utterly delicious at this stage. In fact it’s one of the best jobs of the day, arm deep in curd that smells of lactic butte
I make fresh cheeses with citric acid,homemade vinegar, and natural cultures. I use bulk-purchased cultures for my soft-ripened and aged cheeses. I buy liquid animal rennet for all my renetted cheeses. These supplies cost me less than $50 per year. The more cheeses you make, the more ...