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.
Medievalists and Medieval-adjacent. Sort-of.