Cheese, Again
Today was our 1st cheesemaking. Even though I've been making cheese for years, I am always amazed by the process. It never ceases to be a magical and very ancient experience. By adding enzymes to milk, we are able to make a wonderful ageable cheese from the cow's wonderful but perishable milk. We pump milk from the milkroom in the barn, to our cheeseroom. After the starter culture and rennet is added, the milk sets into a soft curd. To tell when it's time to cut the curds, I test them.
this is called " the clean break test". And its this that I find so awe inspiring. It worked. It always does.
So, let the cheese season begin !!
this is called " the clean break test". And its this that I find so awe inspiring. It worked. It always does.So, let the cheese season begin !!
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Remember the old farmer's diary I sent you? From like, 1889 or something? I was just looking in another one of his books, from 1894, and in the back I found this list of cows' names: Fawn (Jersey), Saw bones, Johnny, Shaw, Gretta, Kid, Hal, Baby, Judge, Wooley...and a couple more I can't quite decipher.Bouncer? Scrumples?! Hope your babies are doing good.
Now of course, for the first time since Ryan has been in Houston he is just dying to come over (he wants cheese!)
Love you both,
Susan