Whey to go!

Yesterday I had two resources: raw milk and time, so I got back to experimenting with making hard cheese. Time is an important factor, as there is lots of intermittent activity on day one… heat up the milk gently, add micro-organisms, leave for an hour, add rennet, leave for an hour, stir, leave, heat whilst stirring… and on it goes. Even during the periods between activity, you have to keep an eye on the temperature, so cheese making requires a dedicated day to get things started. I really love the process – working with living organisms and enzymes means that apparently magical transformations take place rather like bread-making, but with less immediate results. Here is the process in pictures…

Now I have to increase the pressure to the full level and then leave it for another 24 hours. The ricotta that I made from the whey is ready for use and I will turn some of it into a lemon cheesecake later, I think. In addition there’s 3.5 litres of whey in the freezer ready to use in cooking or as chicken feed. The only waste from this process is a very small amount of salty whey.

Only time will tell how successful I have been, but it was certainly a lovely way to spend a dull winter’s day.

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