This cheese sounds great. I am going to make one this weekend. Could I ask you a question... In your instructions, you mention you warm milk to 95 degrees, and then add culture and subsequently the rennet. You mention that afterwards, you slowly bring temperature up to 95 degrees over 20 minutes...
Wouldn't the temperature be already up to that already since you warmed initially and maintained the temperature?
I got a good store for the saffron... I am wondering if I should try with raw milk, or with non-homogenized milk (from WholeFoods aka WholePaycheck).
Thanks a bunch.