Making Cheese

The Heavenly Homestead Way

Victoria
Victoria

Great cheese starts with grass and cows like Victoria.

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Milk Parlor
Milk Parlor

Milking is done twice a day.

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Pumping Milk
Pumping Milk

Next, the milk is pumped from the refrigerated holding tank to the cheese vat.

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Heat Wave!
Heat Wave!

The milk is brought up to temperature and cultures are added.

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Slice & Dice
Slice & Dice

Then rennet is added. This enzyme will change the milk to a yogurt like consistency. This knife then cuts the "curd" into many small pieces.

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Stirring Things Up
Stirring Things Up

The curd is then heated further while stirring to avoid matting.

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Drained
Drained

When the curd reaches the correct acidity and consistency, the whey is drained.

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The Great Divide
The Great Divide

Cutting a swath down the middle facilitates the draining process.

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Pressed For Time
Pressed For Time

Sometimes spices or salt is added before we put the curds into molds to be pressed.

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