….. when you can make two at the same time! Not wanting to brag, but when you are on a roll, go for it I reckon.
Feta on the left and Caerphilly on the right. I have two 8 litre pots, so it all works out well.
I am glad that I went ahead and bought a second thermometer. I needed a C/F dual scale one so that I didn’t have to convert all of the recipes out of the Home Cheese Making book by Ricki Carroll, which only features temperatures in Fahrenheit.
With both cheese books on the go, I had to remember which recipe was for which batch on the stove! I had to stop myself a few times just to make sure I didn’t stuff up.
In addition to the Feta and Caerphilly, today I am still in the process of making Wensleydale. It would have to be the longest cheese making session out of all of my recipes. I started at 1300 and still have about an hour to go at 1945. However, time period aside, it is one of the best cheeses in my repertoire.
As I am still working on the two tutorials that I filmed, there are no pictures of the actual finished product. So this short post was just to whet your appetite, so to speak. A three cheese weekend!