KindMaster1
Face, Charm, Spiritual process
- Joined
- Dec 17, 2024
- Posts
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Bought raw milk.
Fermented farmer milk with rennet enzyme and my saliva. A few days.
Rough poured out majority of whey, with a tunnel hole with wooden spoon, and holding jar lid.
Drank whey on job.
Took out mold surface to drink because plastic cheese cloth needs non reactivity.
Put curds into pouch and hanged it within my jar of 5 liters, tying corners, putting large spoon in between (same wooden spoon I use for dairy), pushing soft sides gently inwards until this soft pouch fell inside, suspended on top by tying it, rolling it to make it higher, and tying end of roll onto plastic handle of jar.
My way of suspension is a wild experiment because I did not buy a collander, realizing it was convenient later, as auto suspension, and because my worker dorm roomates are mundanes, losers.
Will press the sack gently every 2 hours, plus pouring out whey.
Will stop hanging today, after maybe 8 hours. I started hanging it at 13 at clock.
Will spread it on surfaces. Glass plate. Glass cutting table. Letting it dry. After drying, flipping and cracking to dry more. Then after a few days of drying will put raw cheeseinyo glass jars.
I will do cheese trains of an inch piece every 15 min on empty stomack to detox best and deep every second day. An hour per cheese day, 6 inch pieces. I will count how much will turn out from 5 liters.
Fermented farmer milk with rennet enzyme and my saliva. A few days.
Rough poured out majority of whey, with a tunnel hole with wooden spoon, and holding jar lid.
Drank whey on job.
Took out mold surface to drink because plastic cheese cloth needs non reactivity.
Put curds into pouch and hanged it within my jar of 5 liters, tying corners, putting large spoon in between (same wooden spoon I use for dairy), pushing soft sides gently inwards until this soft pouch fell inside, suspended on top by tying it, rolling it to make it higher, and tying end of roll onto plastic handle of jar.
My way of suspension is a wild experiment because I did not buy a collander, realizing it was convenient later, as auto suspension, and because my worker dorm roomates are mundanes, losers.
Will press the sack gently every 2 hours, plus pouring out whey.
Will stop hanging today, after maybe 8 hours. I started hanging it at 13 at clock.
Will spread it on surfaces. Glass plate. Glass cutting table. Letting it dry. After drying, flipping and cracking to dry more. Then after a few days of drying will put raw cheeseinyo glass jars.
I will do cheese trains of an inch piece every 15 min on empty stomack to detox best and deep every second day. An hour per cheese day, 6 inch pieces. I will count how much will turn out from 5 liters.

