Recent content by steveng

THanks very much, I will eliminate the colander.

THis is the same process I have used now twice. Both times after pressing for over 12 hours at up to 50 lbs, the curds did not "knit". I ended up with something akin to cylindrical orange brain matter. I did not want to waste time aging it, so cut it in half to see if the inside had space. THere...

First cheddar did not come out well. I used the recipe/equipment from Mad Millie. The one mistake I know I made was to use iodized salt. I knew not to use it, I simply was in a hurry and grabbed wrong salt. Being my first cheese, I didn't want to wait for full aging to evaluate, so cut it open...