Saturday was wet… Not like, soak you to the skin, but more the ‘if you can stay inside, it would be better’. So I tried making cheese. We’ve made yogurt before, but this time we re-used some of the yogurt to get the new batch started.. Success! In fact, it seemed to culture faster, like in 1/3 of the time… Then it was on to feta. We are big fan’s of feta, on salad, eggs, and straight out of the package (when the little girls and I can get sneak it past mommy). I used the book and ingredients from New England Cheese making. The recipe said that the gallon of goat milk would yield about a pound of cheese. We got 1lb 6oz… And then I spotted the ‘what to do with whey’ section… So we also have a strong half pound of ricotta. We aren’t sure what we will do with that. So here’s the fridge cam, at about 11:30 last night.
Here’s the whey separation.