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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Monday, February 25, 2013
Homemade cheddar
It's a cheese making kind of a day. The curd is draining off the excess whey.final result pictures later.
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