Dawn on Nostr: It was easier and quicker to make than some cheeses, that's for sure. It uses ...

It was easier and quicker to make than some cheeses, that's for sure. It uses thermophilic and mesophilic culture, so there are some big temp swings between 90 and 104°f. There is also a 30 min slow stir that was a liitle tedious. After that, press was 15lb for 15min x3, 30lb for 6hrs, brine for 6 hrs, dry, rub with oil and open age for 5 days - a year. Store-bought milk would work. I think it would yield about 8oz per gallon. What types of cheese do you make?