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djpiebob: making farmhouse cheddar
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djpiebob: strained farmhouse cheddar
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djpiebob: after pressing
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djpiebob: everything is ready
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djpiebob: temperature has to get up to 210F
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djpiebob: first pass
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djpiebob: labeled and ready to dry and store
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djpiebob: goat milk feta draining
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djpiebob: after adding the veggie rennet
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djpiebob: slowly getting up to 88F
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djpiebob: mozzarella is about ready to cool
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djpiebob: just faintly warm and delicious
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djpiebob: slow food caprese salad
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djpiebob: feta cheese curds coming together
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djpiebob: homemade cheddar!
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djpiebob: cheddar #2, cheese curds draining
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djpiebob: after draining
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djpiebob: ghetto cheese press
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djpiebob: ghetto cheese press mark 2
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djpiebob: cheddar #2, drying
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djpiebob: cheese fridge!!
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djpiebob: before waxing
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djpiebob: waxed and ready to age
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djpiebob: cheese press!
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djpiebob: "hot portugal" peppers and extract
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djpiebob: pepper jack curds draining
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djpiebob: pepper jack curds about to be pressed
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djpiebob: pepper jack: after 15 min pressing at ~3lbs
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djpiebob: ready to make pepper jack cheese
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djpiebob: curd forming