FRESH FARM CHEESE
Yesterday 10 gallon of extra milk went into making Farmers Cheddar cheese and 2lbs of butter. Took me all morning to get the milk ready for the stove. It’s become fairly easy to make if the temperature is right and you have the culture and rennet. After the cheese is in the press over night, I take out the round block and will have it dry out for a few more days before being waxed.
Everything we do takes time and patience but the rewards are many. Enjoying the little things in life give us much happiness.
Our Reid Ranch Farm Store is always open. Email us if you are interested in Fresh Farm Products.
reidranchproducts@hotmail.com
Thanks for reading this blog. Carolyn
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