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.
You were a busy beaver. P.S. I love that stove.
That is a large pot
The pot is large yes. My five year old likes get in it when playing hide and seek (thank you Star San). The stove is a little over 100yrs old and is the main source of heat in the house, it's a balancing act to make cheese on but seems to work out in the end