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I typed out the instructions
Cottage Cheese to Cream Cheese to Smoke Barrel Cheese – C & J Cline
From:
http://www.exploreourplanet.org Ingredients:
4 gallons of milk
4 cups of lemon juice
2 teaspoons of sea salt
Place milk in a pot and heat to about 150°F. If milk is scorching turn down the heat.
Let it heat for about 4 hours until curds separate.
If you still have some milk add more lemon juice. Or raise heat until all milk turns to curds.
Scoop out the curds and add more lemon if needed.
Place curds in a cheesecloth bag and drain. Squeeze the bag to get out extra whey.
Twist the bag and place a 5 pound weight on the cheese to aid in draining for about 1 hour.
Remove curds from the bag. Save the whey.
Cottage Cheese
Take 6 cups of the cheese curds
½ teaspoon of sea salt (or to taste)
½ cup of cream
Cream Cheese
Take 6 cups of the cheese curds
1 teaspoon of sea salt (or to taste)
½ cup of whey
Mix with a beater until smooth
Smoke Barrel Cheese
Take 6 cups of the cheese curds
1 teaspoon of sea salt (or to taste)
1 tablespoon liquid smoke
4 drops of yellow food coloring
2 drops of red food coloring
Take a sterile mason jar and place a canning funnel on the mouth and pack in the cheese to within one inch from the top. You may use a plastic bag to press the cheese down into the jar.
You do not want the cheese to touch the top or it will rust.
Sprinkle a tiny bit of sea salt on top of the cheese.
Put the lid on and store in your cheese cave at 48 to 54°F. Cheese is edible as is but age for 60 to 85 days for a sharp smoke barrel cheese.