Drunkenboar
Member
- Joined
- Oct 9, 2019
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- 9
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- 27
Thought I'd share this here. First attempt at making cheese! 2lbs of Gouda using a recipe from Artisan Cheese Making at Home. Finished making, molding, brining and drying so it's now in the beer fridge at 50'F in a covered box to ripen. After a week or so (per the instructions) I'll wax it and let it continue to age for 60-90 days.
Once I was done with the cheese I ended up making Ricotta from the left over whey. Didn't yield much, maybe 2 cups. That was turned into a three-cheese Manicotti with fresh pasta and fresh sauce.
Once I was done with the cheese I ended up making Ricotta from the left over whey. Didn't yield much, maybe 2 cups. That was turned into a three-cheese Manicotti with fresh pasta and fresh sauce.