Lifting the curds while cooking them.
Cheese in the press. This was the first run.
19l pot. Lightweight stainless steel with glass lid. Purchased for the 2nd batch.
2 cheeses from the 2nd batch being pressed in temporary presses. The curd cutter was a wire basket and works well. The pickled onions? Not yet ready!
The formers were cut from PVC pipe. The followers were cut from a plastic bread board. (despite their appearance, they have been washed and sanitized).
My cheese stack from 2 batches.
The cheese on the left is from batch #1, one gallon of milk. The other 2 are from batch #2, 4 gallons of milk. All salted and wrapped.
Ricotta. Boiled out from the drained off whey of the last batch.
