I'm so excited. I fixed my cheese press
with advice from Wayne and last night put together my first hard-cheese using this recipe
. I originally intended to just make plain Jack, but then I got to the part where it says you can "add your other ingredients" and happened to be staring at a jar of dill... In it went along with a pinch of onion powder.
I will have pictures when I get my cheese out of the press this afternoon/evening after work. (Hopefully pressing it for an extra 5 hours won't hurt it.) I followed the directions very closely, with my only problem getting my curd up to 100 in the right time frame... I think it took me 10 minutes longer than it was supposed to to get my curds to temp. after cutting them. The curds that came out of the press at the flip were a bit squeeky and very tasty.