This romano is coming out of the press and going into an all day brine. It is cheese #55. I am slowly learning how to make cheese better and how to accept the things that just don't work out.
We're still getting holes in the cheese. I emailed the cheese supply place about the holes and they said that we might try stirring less (we can do that!) or adding more pressure. We're doing both. It'll be two months before we know if it worked.
The day is full of dairy stuff. A cheese culture is growing in a jar in warm water inside the crock pot. A warmed gallon of whole milk with culture and tiny bit of rennet will be fromage blanc tomorrow after spending the night draining. Cream is culturing in warm water to be churned into butter tomorrow.
Yesterday we had a family come over at milking time to learn about Christina and how we do things. They plan to become regular milk customers. It's so much fun to see people taste their first Christina milk and the smiles as they see how we live. They all tried milking and did pretty good. The kids especially liked visiting the steers who seemed to enjoy the attention.
Today we opened a new bucket of wheat. We have six buckets left of the sixteen we started with. But then I remembered that it's May and we bought that 700 lbs. of wheat in July or August. This year we'll buy more if the crop is surplus or the same if it's not. After a year of this Idaho organic whole wheat, I can't imagine we'll ever go back.
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