food, cheesmaking 

Cheesemaking today - I started with about 3 litres of milk yesterday. After culturing, renneting, and hanging overnight I have about 800 gm of curds.

Half is in the press, and will go into heavily salted whey later, for a feta style.

The other half got mixed with rosemary and is destined for pizza in the next few days.

re: food, cheesmaking 

@AspiringLuddite blessed are the cheese makers
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Medievalists and Medieval-adjacent. Sort-of.