Well, the focus is really about Cows, but that leads us to talk about milk, and what milk makes. So we made butter again, but today we went a step further. We made cheese! I used
this recipe for the first time and I am excited about how it turned out!
This is after the cooking, curdling, and initial straining. I just hung it on my cabinet knob for the 3 hours.
It is a very plain tasting cheese with a texture in between spreadable
chevre and mozzarella. It is firmer than chevre but holds its shape more like mozzarella, with a little crumbling when cut. We sprinkled some kosher salt and dill for a little extra flavor and it was good! Good enough to share with a friend tomorrow when we visit! (the half in the container is for my friend)
Well, the focus is really about Cows, but that leads us to talk about milk, and what milk makes. So we made butter again, but today we went a step further. We made cheese! I used this recipe for the first time and I am excited about how it turned out! 
This is after the cooking, curdling, and initial straining. I just hung it on my cabinet knob for the 3 hours. 
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