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katbaro: Heating the milk to 90 F
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katbaro: Cutting the Curd
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katbaro: Bring Curd Up to 100 F in a Water Bath
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katbaro: Curd
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katbaro: Draining the Curd
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katbaro: Hanging the curd to dry
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katbaro: Drained Curd
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katbaro: Homemade Cheese Mold
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katbaro: Crumbling Curd & Adding Salt
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katbaro: Adding curd to the mold
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katbaro: Pressing Curd
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katbaro: First Curd Press about 10 lbs
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katbaro: #138 - Cheese after first pressing
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katbaro: Second Press about 20 lbs
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katbaro: Cheese after 3rd press
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katbaro: Cheese Trimmed & Ready to Ripen for 2 days
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katbaro: Waxing the cheese
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katbaro: Cheese after sitting for 2 days
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katbaro: Waxing the cheese
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katbaro: Waxing the cheese
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katbaro: Waxing the cheese