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I finally got some time off,
the first thing on my mind was MAKE CHEESE
We are very low on Caerphilly so I got the milk and went to work. this make went so well you would have thought I made cheese all the time
Hit my major temps and times right on the nose
My floc times have been a little long and I added a bit more rennet and BOOM!! 9 minute floc time, used the 3.5 multiplier I wanted a little moister cheese, I also cut curd to 1 inch,
curd turned out beautiful,nice and firm and it didn't fracture, I think that was because of someones giggle/jiggle at the start of the cooking faze.
Although the knit was very nice in the end I was a little worried at the first flip, it turned out great.
At the moment it is in the press for an hour naked to smooth it up a little.
this make was just fun for me as it went so smooth and the first one after 4 months of 11 and 12 hour days (6 days a week )
I know I will be doing another one very soon just don't know what, Swiss maybe another swiss

Looks good--it's nice to start making again after a long break.

Nice looking wheel there H-K-J.  It is nice when all the steps just seem to come together rather than a mad panic or trying to force the next step. 

- Jeff

Nice to have news from you, H-K-J!!!!  Do you still have any of your famous Stilton left?  Glad you had time to make cheese, glad you've had work and wishing you had more time to make cheese!!!!   

Thanks for the welcome back guy's, it has been a long summer my wife had allot of fun fishing in Grand Teton park.
Had to buy her a non resident fishing licence at $14.00 for a day pass it was cheaper to get the licence at $104.00

Quote from: Tiarella on September 01, 2013, 08:30:12 PM
Do you still have any of your famous Stilton left?  Glad you had time to make cheese,

just cut open the last one I made and still have a half pound or so left of the one before that it is great to have time to make cheese