The cream cheese after straining for 24 hours!
The cheese shed 3 quarts of whey, leaving 1 quart of cream cheese, which has
already been half devoured. It is by far the sweetest and most flavorful cream
cheese I've ever had.
I salted it lightly after unwrapping it to bring out the sugars and to help preserve
it. I also herbed a small batch with fresh thyme and mexican oregano (!).
I already have another gallon of milk to move on with my dairy adventures; hard
cheeses coming up next! (1 month between making them and tasting them, so
updates may be slow)
Happy Tuesday to all.