Today was gorgeous. I had the day off, no egg deliveries or CSC. I ended up picking up inside my barn quite a bit, and then called it a day. I was off to make cheese. The above is a picture of the curds that have been cut, and then heated. I made cheddar from about 7 gallons of fresh cow's milk.
Bellow is a picture of the drained curds.
And bellow the 'cheddaring' process. The curds are cut into slabs, and then flipped every 15 minutes in a warm pan. This part is still going on. It is the first time I am making a traditional cheddar recipe. Usually I make an abridge version: a Farm House Cheddar. However, today I decided the day would be best spent, inside, making a traditional cheddar.
A friend asked why I liked making cheese when I commented that I enjoyed the actual work of it. My reply was: It is the only work on the farm where there is no chance in being covered with fecal matter. In this there is a reprieve.
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