Cheesemaking Bliss

As I mentioned in my last post, I am making cheeses this winter.  I came upon the idea when looking through a rather odd cookbook that I picked up at a library book sale for 25 cents.  The author, Carla Emery, talked about cheesemaking as something that all homesteaders should do at least a bit of, and to not get to hung up on fancy-schmancy methods and details.  After all, she reasoned, people have been doing this sort of thing for centuries without the benefit of climate control and immaculate sanitation techniques.

This advice really rang true for me.  Almost nothing about my food prep areas would be considered ideal by the typical modern foodie. (Except perhaps for Sandor Katz, who seems to have a reasonably relaxed view toward sanitation.)

"So, how has it been going?" I hear you ask.