Keeping to my convention of giving cheeses grand names even before they turn out to be worth a name, and keeping with my new effort toward making a cheese that has a reasonable chance of becoming food, I have decided to call this attempt Reasonable Cheese.
I then added four litres of pasteurized but non-homogenized milk to my saucepan. I added a random amount of starter culture, I'm guessing 1.5 grams.
And then left it sit for an hour at 32 deg C for an hour.
Four litres of milk represents an enormous confidence on my part.
rennet (I'm using a vegetarian version) and waited until the curd had set. There's a lot of waiting in this cheese making business.
The rest of this post will have to wait until tomorrow as I'm struggling to keep up with taking photos, blogging, and not destroying my cheese.