NeedleCloud

Check out this other post for pictures of the process as well.
1 gallon pasteurized whole or skim milk (if you use skim the cheese will be a little drier)
1 packet direct-set fromage blanc starter
Butter Muslin – to drain the curd
Heat the milk to 86° F. Add the starter and mix thoroughly
Cover and let the curd set [...]

p.384 The Clear Cut Future
A little bit revived, a little less bored. Still annoyed with the weather but that will change.
The first attempt at cheese making was a success. As was the first homemade bagel attempt. Both projects took 2 days from start to finish but were completely worth the trouble.
I have to [...]