I mentioned in a previous entry that I'd maybe do a photoblog of cheesemaking. Well this is it.

Today I decided to have a try at a hard pressed cheese. I chose a Goat's Milk Cheddar recipe from Home Cheese Making by Ricki Carroll [1-58017-464-751695]. I'll do an update on how this turns out after the cheese has had chance to mature, somewhere between four and twelve weeks.

 This is the story so far... 

	Take five liters of fresh goat's milk add a 1.3 ounces of mesophillic starter and heat to 30°C [85°F].
	Cover and allow to ripen for thirty minutes
	Add ten millilitres of rennet diluted in a little water and gently stir.
	Leave at 30°C [85°F] for one hour, until a clean break is achieved then cut the curds into one centimetre pieces, and allow to set.
	Gradually heat the curds mixture to 36°C [98°F] No more than 2° every five minutes. Stir gently to keep the curds from matting.
	Maintain the temperature at 36°C [98°F] for forty five minutes stirring occasionally
	Drain off the whey
	And add one and a half tablespoons of salt
	Line a cheesemould with cheesecloth, place the curds in the mould and apply pressure
	Keep a good record of what you did, so you know what went right or wrong when you come to try the cheese – in this case four to twelve weeks hence
	And all this courtesy of Foxglove et al.