Making cheese sort of feels like making magic. I don't know why but there is just something so cool about turning plain milk into cheese.
I just followed the recipe on the packet, and I'm looking for cream cheese consistency.
Sometimes I flavor this cheese with herbs, and sometimes just salt.
It's really good with toast, in crepes, on pasta, stuffed in bread or alone on biscuits for afternoon tea.
This whole buisness of making cheese began at 5 pm
then ... @am this is what I had below.
I then carefully ladled it out onto butter muslim that was draped over a steamer which sits on top of a soup stock pot.
The cheese must drain over a stock pot so that I can make ricotta with the leftover whey. There is nothing that goes unused, in fact, the water leftover from the whey goes to my mother in laws chickens! The time for draining really just depends on the consistancy I want, denser, like cream cheese means more time.