I went over to Kasey's last night after my kids went to bed.
We designed, stamped, punched, embossed, cut out, embellished, and assembled 30 kits for homemade thank you cards (that are totally cute, btw) for November's Relief Society Meeting. We talked and laughed.
And we made cheese!
Check it out:
4 gallons of local milk
add mesophilic culture, calcium chloride, and rennet.heat, stir, wait, repeat. (x like 50)
"cut" the cheese curds.
Cheddar the cheese.Add salt.
Drain.
Press. (we finally got to use our fancy pants handmade maple cheese presses.)
Cheese curds are stinky. 
drumroll please........Tada! Now we will dry, wax, and age for a minimum of 90 days. 
This wheel of cheddar and I have a hot date set for Valentine's Day.
4 comments:
That is so impressive!
Fart puns are always funny. :)
Jealous.
We need to move to Arkansas so I can join in on the cheese making goodness. Know of any good schools w/ PA programs? ;)
i like cutting cheese. and i like it when you say "who cut the cheese!" lol NEVER gets old!
Let's make another! Gouda only took 4 hours, although the "continuous stirring" was more intense and I had to remove 10% of the whey and replace with 110 degree water to come to 92 degrees; then 30% of they whey and replace with 140 degree water to get to 98 degrees, etc. (but it totally worked. It's like they did the math or something!). However, it wasn't as tricky to keep the temperature steady for so long, so many times, like the cheddar. And this one soaks in a brine for 6 hours before drying and waxing. LOVING all things cheese. even cutting it. ;P
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