I'm Back

[jmason]

Well I'm returning to the fold after a few too many years away.  New rennet, cultures and supplies have arrived and so tomorrow I heat some milk.  In my time away I have accumalated some refrigerators and freezers so no longer restricted by "cave" space.  So many things I want to do, but, the first 2 will be a feta and a nuefchatel, and I'll probably use 1/2 the curds from the nuef as a "Chevre"/fromage blanc as I often did in the past.

Glad to be back spoiling milk and looking forward to seeing some old and new faces.

John