Made this 2# wheel last night. It's drying right now.
I used non-homogonized milk and ended up with the squeekiest curds. Eating them was like chewing on a latex balloon. Tight!
After the curds were drained, I soaked them in a quart of pale ale for a half hour. Then pressed overnight into a nice dense wheel.
I used non-homogonized milk and ended up with the squeekiest curds. Eating them was like chewing on a latex balloon. Tight!
After the curds were drained, I soaked them in a quart of pale ale for a half hour. Then pressed overnight into a nice dense wheel.