Monday, February 25, 2013

Cheese Press

Well, the curds have all drip dried now they sit with 50 lbs. Of pressure for 12 hours..... See you in 12 hours for the next step to making. Farmhouse Cheddar.

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Winter is fast approaching... so I have been sooooo busy here.

Harvesing the garden and not to mention all the herbs. Tinctures to make, soaps to set to cure...  I do love my life here on this little plo...