Anyhow, here's some pics of the process:
In the water bath to bring the milk up to the proper temperature. |
Milk in the cheesepot |
The rennet I like to use |
Waiting and waiting for the milk to hit the proper temp. |
Curds cut and ready to stir and cook. |
A mass of curd |
Cheese in the press with the first stage of weights on it. |
Parmesan in the brine. |
Out of the brine and ready to go into the cheese 'cave' to age for about a year. |
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