cream cheese: the finale

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.

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