24) Take all remaining whey and place in the other milk jug in the fridge. The whey can be saved in a fridge or cool place for up to 2-3 days. You can
use 2 cups of it as the starter for another batch of cheese and this is done in Italy commercially. The whey can be used as a protein drink. I also
use it in French bread in place of the water and it makes very rich bread that is very tasty and has added protein, this is popular commercially in
France. Others I have talked to feed it to there hogs as it makes them gain weight faster and gives a creamier taste to the bacon you get from
25) In you clean pot, take a gallon of water and bring to a boil. Once it boils add non iodized salt to it until no more stays in suspension. Allow
water to cool to room temperature. If you use iodized salt it will make the cheese taste off
26) Take your cheese out of the mold and remove the fabric from it.
27) Place the cheese in the water solution for 24 hours remembering to flip it every six hours or so.
28) Remove cheese from salt solution and pat dry. Save the salt solution for your next cheese as it takes less salt to keep re-using the same
29) Place the cheese on a wooden cutting board in a cool place of about 55F temperature where pests will not get it. You need the humidity to be 85%
or so, I use a bowl of water on the shelf beside the cheese.
30) Each day for the next 2 months, take the cheese of the wooden board and flip it and place it on a different board. You can then clean the first
one and use it the next day again after it dries completely.
31) After the 2 months you can flip it weekly.
32) If any mould appears on the surface you can use some of the salt solution and a small cloth to remove it without hurting the cheese.
33) The original recipe called for lightly coating the cheese with olive oil after 2 months. I no longer do this as I like my cheese that extra bit
34) Let the cheese age a total of at least 10 months before eating.
35) Grate and serve on your noodle dish of choice.
I have and recommend the following books
Home Cheese Making – By Ricki Carroll; ISBN 978-1-58017-464-0
Making Artisan Cheese – By Tim Smith; ISBN 978-1-59253-197-4
And that’s how you make cheese! – By Shane Sokol; ISBN0-595-17709-3
I’ve listed them in the order I bought them. I personally think that both of the first two are the better ones for learning with. The book by Sokol
is pricey and while it has interesting recipes it is also the shortest and the hardest to understand.
Lastly where to buy supplies:
I’ve used all of these and all have been easy to deal with and none have shafted me so in my mind they all work. I like to order different items
from each as there is a huge difference in there prices on some items.