well it's under a light press
,had a few minor problems this morning, like pouring the milk in the pot and checking the temp and having it jump to 95ºf,
I just had a slight freekout time got it back together and calibrated the thermometer found out it was 16º off, I thought I would just compensate for that, as I dropped it in the bowel of water, then another freekout time. My wonderfull wife haled a$$
to the store and brought me home another
such a sweet wife, just incase I checked that one and it was perfect
other than that and having to small a colander (had to use two)
the make went well and I should have it milled, salted and in the mold tonight
I do have one question, in my other Stiltons which were 2 gallon batches with a pint of cream, I have milled in 2-tbs of salt, this one is a 3 gallon batch with a quart of cream, should I add another tbs to the curd or will 2 be fine? (maybe just 2 heaping)
Man I love the smell of fresh milk turning into cheese