Three gallons of milk, a large pot and various small bowls of things. What else could I be doing but:
…making cheese!
I made my first pressed cheese: queso fresco. After it presses for eight hours, I can eat it.
When I wasn’t actively making cheese, I planned this year’s growing season. Sentinel helped.
And the final cheese? Tell me there is a picture of that?!?!?! Please, I do love my cheese!
Hmmm. No picture of the finished product. Picture a round of white cheese, looking much like feta, but with a different flavor and not stored in the brine. It was gooooo-ooooood!
Sounds yummy!