Blessed are the cheese makers!

Things are looking up with regard to cheese making! I seem to have the process down, although grocery store milk is unpredictable at best. Liquid rennet seems to be the way to go. And bringing the milk up to about 95 degrees F seems to help as well. 

Husband and I made a trip out to the closest dairy (that we could find) near Marsaryktown. There we found gallons of raw milk for $7. Found out later that day that it makes the best mozz! Another local food success.

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