My favourite part of the cheese process is when the curds and whey first start to separate 🤩
#curdnerds #cheese 
Discussion
I like eating it, but to each their own. Lol
Do you have a recipe you could share? I've only made it once with raw cows milk and citric acid I think.
Sure. Its a simple farmhouse cheddar.
8L raw milk bring slowly to 38'C
Add 1/3 cup of kafir to culture the milk stir well for 1 min
Then sit undisturbed for 30 min
Add rennit and stir well for 1 min (dose renit as per the packet as they are all different)
Sit for 45 min undisturbed
Cut the curds into inch cubes in the approximate is ok and let it rest for 5 min.
Turn the burner back on and bring the temp up to 42'C while stirring for about 20 min.
Strain the curds out of the whey stir through 4tbs of salt approx and put in a cheese press 12 hrs with 10kg weight then flit the cheese in the press and do 24 hours with 15kg weight.
Remove from the press and sit on a wire rack on the bench covered with a clean cloth flipping every 24 hours until it's mostly dry then cover then cover the cheese in a layer of butter and age for 5 -10 weeks.
It a bit of mould grows while it's drying I rub it of with apple cider vinegar but throw it away of its a too much mould growth.
I have also started adding in a 'cheddaring' step where in let the curds sit in the strainer suspended over the whey with the heat going for an hour before putting it into the press which seems to bring it together nicely.
Simple?! Haha Thanks for sharing. It definitely seems like you have a passion for it.
That's actually what they call it 😂 it gets more complicated apparently 😂
If you've only tried making cheese with citric acid Id definitely recommend giving rennit a try. Really levels up the clotting process.
