But I've read alot here and that's not unusual I suppose. At least the curds are edible as a weird squeaky kind of cheese.
Mostly I'm upset over the cost since I used up a lot of good Guernsey milk and had to run up to see my farmer for more.
Oh, I also cooked the whey. That was really neat to see the curds forming as it cooked.
I so proudly gave my hubbie a spoon: "yuck, you made paste?"
Yeah, really need to remember the salt!
