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... you guys are *amazing*. Thank you 

Funnily enough, CH/John, as I also make pickles and preserves, I have a large quantity of that very brand of pickling salt 

well, there is a mass of curds sitting in the press with a gallon of water sitting on top of it, the whey is still in the pot so that I can make ricotta out of it tomorrow, and it's very late so I am off to bed.

Speak to y'all tomorrow!

What cheese are you making? Stilton?

farmhouse Cheddar

Did you add cream to get a better set or did your recipe call for it? Where did you get your recipe from?

the recipe came with the booklet with the kit I bought from leeners.com. The milk recipe is an adaptation of the recipe here: http://schmidling.com/milk.htm - I used 2 gal skim milk, 1 qt heavy whipping cream, 1.5tsp CaCL in 2tbsp filtered & boiled-to-buggery tap water.

I know my temp control has been a bit all over the place, so I will not take this first batch as being not representative of what I will be making when my temp control is better!

But this is what I love about cooking. Just for background, I have been cooking for my friends and family since I was about 14 years old, and am now 40 years. Since moving to the USA, I have started making jam, preserves, pickles, relishes, sausages, bread, cakes, cookies, and am now branching out to cheese making.

I love cooking.. because you eat the proceeds