The curds after draining....

http://tinypic.com/m/fdsyts/3


Broken up to salt them.........


http://tinypic.com/m/fdsytt/3


Then into the press for a quick light press, take out, turn over and then
back in for a longer heavier press...... then after all that, I decided to
whip up a bit of whey ricotta for the SO to take for lunch tomorrow.


http://tinypic.com/m/fdsytu/3


http://tinypic.com/m/fdsytv/3


http://tinypic.com/m/fdsytw/3


http://tinypic.com/m/fdsyue/3


http://tinypic.com/m/fdsyuf/3


http://tinypic.com/m/fdsyug/3



The whey ricotta start....

http://tinypic.com/m/fdsyuh/3


http://tinypic.com/m/fdsyuo/3


--
Peter
Tasmania
Australia

On Apr 2, 5:37*am, "I'm back on the laptop" >
wrote:
> The curds after draining....


what kind of milk did you start with? pasteurized, raw? cow?
goat?

ImStillMags wrote:

> > The curds after draining....

> what kind of milk did you start with? pasteurized, raw? cow?
> goat?

"How about your sister's?"

Coupon for B1G1 at Subway goes to first person to identify the source
of that line. It's from a movie made in the '70s.

ImStillMags > wrote in news:e71add57-ef33-4e59-abf2-
:

> On Apr 2, 5:37*am, "I'm back on the laptop" >
> wrote:
>> The curds after draining....
>
>
> what kind of milk did you start with? pasteurized, raw? cow?
> goat?
>
>
>



Just the plain full fat milk we buy from the supermarket.

I don't have access to raw or goats milk at this stage...... but will have
when I start production at the new place.

It was 8lts of milk to get a 900g cheese, so next time I do this one, I'm
going to 'mix n match' the milk and get different brands..... not all from
the same producer/area/time.

Down the track I'll just buy bulk milk from a good source and take it from
there.



--
Peter
Tasmania
Australia