Making Cheese

The Heavenly Homestead Way

Victoria
Victoria

Great cheese starts with grass and cows like Victoria.

Milk Parlor
Milk Parlor

Milking is done twice a day.

Pumping Milk
Pumping Milk

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

Heat Wave!
Heat Wave!

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

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.

Stirring Things Up
Stirring Things Up

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

Drained
Drained

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

The Great Divide
The Great Divide

Cutting a swath down the middle facilitates the draining process.

Pressed For Time
Pressed For Time

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