Certainly cheese-making counts! I’ve been wondering what the process is, as I’d like to try it myself someday. Can you give us the abbreviated cheese-making for dummies course?
For myself, I stopped by the local Brewing Supply Store to pick up corks today. We have a batch of orange wine to bottle.
Home Cheese Making, Ricki Carroll, 2002, Storey Publishing.
Basically, cleanliness is everything. Use bleach and hot water copiously.
Next, using a water bath and thermometer, bring your milk to temperature and hold it. Add culture. Add rennet. Hold temps. Cut curd. Hold temps and let set. Break curds. Hold temp. Drain curds. Let set. Slice curds. Into pot again and hold temp. Break-up curds. Salt curds. Press curds at 10#, 40# and, finally, 50#. After pressing, dry for a few days. Wipe clean, Wax. Down to the cellar and let age until next Christmas for some sharp cheddar pleasure.
Next round will be mozzarella or swiss.