OK that batch done and in fridge until start eating . . .
Carter, store bought past milk.
Tea, fine this morning, only had time to put in fridge, this afternoon just cubed and brined. That way ready to eat in fridge. Next batch I'll have to try preserving in "low" salinity brine
. When I cut the cheese, it was slightly softer than last batch on top, I think because I didn't turn it as much (as started later and ran out of time before bed) and thus less whey removed from gravity drainage.
I tossed the brine as old and I read that you should rejuvinate it
, which I sadly hadn't
Any advice appreciated, I remember somewhere you adding herbs to yours, I have some dried oregano, how and when would I add?
Tomorrow will report on taste