- 1 Gallon Whole Milk
- 2 squeezed lemons
- a little bit of vinegar
- various spices (I will comment on these later)
This I think is were my 2nd problem occurred. Since the cheese cloth I had was not very finely woven and appeared to me to have large gaps I decided to use two different sets of cheese cloth in order to catch all the whey. In short the curds ended getting caught in between the two cloths. After letting it sit and drain out for a little while I put what I could into a bowl and seasoned it with salt and other spices. This is my third issue. When in the class I took the man teaching seasoned his but when we sampled the cheese I could not taste the different spices very well so I decided to put some more in. The problem being that I used dried spices and he had used fresh spices.
So all in all this first attempt at making cheese did not turn out. While it tasted "okay" on crackers it really was not very good. But do not fear, I did not let this get me down, I am staying strong in my desire to become I good cheese maker. I look forward to the day I eat my first cheddar or first Parmesan. Keep reading to find out about my next adventure "Mozzarella".