Although the WCC-sponsored cheese-making class was quite lovely several weeks ago — I find this well-known website also quite good …. http://biology.clc.uc.edu/fankhauser/cheese/cheese.html
I find that one gallon of high-quality milk makes almost 2 pounds of cheese
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| Checking that the whey has started to separate (after heated- and rennet-treated- milk has settled overnight) |
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| Checking for the “clean-break” in the morning |
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| Cutting curds |
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| Preparing for 2-4 hours of settling, final separation of whey from curds |
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| Home-made press, overnight settling |
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| Final cutting of curd |
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| Fresh feta placed in the brine (made from whey) for several days of “pickling” |