Cheese blog from Feb 6th

Feeling domestic this morning….. I’ve been busy again today with my cheese making. I’ve got a batch of Monterey Jack setting right now. I just cut the curd and need to keep it at temp for a while longer. Meanwhile the cheese I made yesterday came out of the press this morning and is now in a salt brine. I also started a buttermilk culture that will be used in making other types of cheeses. Butter was on the docket this morning too. Made a decent size batch of butter from the cream fresh off the top of 2 gallons of raw milk. I’ll freeze a little bit for baking and try to use up the rest right away.