It was time to clean out the fridges and use up all the milk we had waiting around so I got busy this morning after chores:
Started by skimming cream for butter from all the jars and washing all the gear.
Made a 10 gal Tomme (in hind sight I think 15 gal would have fit the mold better)
3 gal of mozzarella
3 gal of fetta.
All went fairly well. It was the first time I got to use my big cheese pot and a new mold I slapped together from a honey pail. Butter is still ripening in the pot until it is churned tomorrow. Tomme is still in the mold, what's left of the mozzarella is in the fridge and the fetta is hanging.
After brining Im planning on using PLA to wash the Tomme.