So, when we accumulate too much milk… we make cheese! Here is a summary of my most recent batch.
First you heat up the milk to the right temperature and then add the cheese cultures.
After sitting overnight, the curds separate from the whey.
Next, you need to ladle out the curds to place them in a spot to drain.
The clumps of cheese curds sit in a cotton muslin cloth for another day.
This cheese needed to sit and drain overnight.
Once it is the right consistency, I move it out of the cloth into a bowl.
The final product is a spreadable cheese perfect for a slice of bread!