Justin, Dan and I started the cheese making process last night. heat, rest, rennet, rest, cut curds, stir, pour into cheese cloth, hang, pack into mold, press with 10 lbs, press with 20 lbs, then press with 50 lbs over night. This afternoon, I removed it from the mold and it is "air drying" for 2-4 days before it gets waxed and rests for 4 weeks.
20 lbs of pressure on the mold:
After the 50 lb mold...
Picked some green beans this morning. Filled 5 - 6 quart bags about half full. TONS more to pick in the morning. Busy day. Picked some tomatoes too. Not happy with the San Marzanos. Will not do them again. They are getting lots of spots, sores, pests...more than the others. Picking them a bit early and finishing on the window sill to keep them as healthy as possible. Read tonight that the high heat we are having may be the reason behind the delayed tomato ripening.
Made blueberry muffins with the flour from the new grain mill (last night). Boy, do they clean a system! Today I made bread - I think it turned out great. I used all red wheat; I think the next loaf I will do 1/3 white wheat. Made pie crust tonight, too. Used the soft white (bland). I can't say it is the best....I think it is more my lack of crust making experience :) The filling i great. Left the lemon rind and juice out (didn't have any) but used honey granules. I think that is working!
Finally, pulled 1/4 of the carrots. I don't mind a funky looking carrot, but these are SUPER wonk-y. Need to add sand next year. Anywho, still delicious. Going to peel and dice and freeze these tomorrow.
