Posted by: hearttohearthcookery | July 26, 2012

Cutting the Cheese

Cutting the cheese

After heating five gallons of raw milk until it was blood warm and the addition of rennet (made from a calves stomach), the entire five gallons became one large soft curd.  In the picture is my cheese knife that I used to cut the curd and the liquid is the whey that exudes from the curd during the cutting process.

Visit my website at:     www.hearttohearthcookery.com


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