After turning the cheese daily for 6 days I've decided to leave it alone for longer periods of time. Today was the first time I looked at it in 3 days and found the beginnings of a little mold, which was expected. I washed the cheeses with a light brine, turned them, and sealed them back up. The texture seems a little softer, which is what I was hoping would happen. Progress!
cheese is something I want to learn to make...It on my bucket list.
ReplyDeleteCoffee is on