He came out all wrinkled-y like a little old man, but I'm still proud of him.
This is my first pressed cheese sans press (it's on the list). I've done yogurt and cream and mozzarella but yesterday was the day. I'm glad I had 2 molds with followers to choose from. I had no idea of the volume my milk was going to make or really what to expect! It was an adventure, for sure.
Special thanks to JeffHamm for his help and all of his technical posts, which were a great inspiration for my first pressed cheese. I was seriously considering a gouda but every time I go to see the in-laws in Austria I always devour the butterkase so it was a natural choice for me!
I honestly winged the recipe and combined the 200 Easy Homemade Cheese, Mary's Crazy butterkase and JeffHamm's notes. I'm craptastic at notes and one of those cooks that goes by instinct. A dash of this, a little of that, stir for awhile, blah blah. But I do appreciate those folks that take concise notes, I'm just not really one of them.
We'll see how this baby turns out once he gains some maturity. Without further ado....
Baldric Der Butterkase fresh out of his brine bath