Started off the day by finishing off the cottage cheese I began yesterday. Even with no rennet added I still made decent curds, and ended up with 5.5 lbs of yummy cheese out of 3 gal skimmed whole milk. One gal of which was 3 weeks old but still tasted fresh! I store all of my milk in a converted freezer with a digital temp controller and it keeps it at 33-34F. I promise sometime soon to post the full recipe. It works every time and tastes awesome. Saved over 2 gal whey for later.
