Feta Cheese

Milk: 1 Gallon - Puleo's Whole Milk (Cow)
Expiration: Feb 4
Set: Jan 30
Drained: Cheese Cloth (Single Layer) - 6 Hours
Ready: 4-5 Days
Press: None
Fridge: Regular
Storage - Tupperware
Optional Ingredients: Lipase
Recipe Source: Home Cheese Making - Ricki Carroll

Preparation Notes:  All Steps took place between 84-90 degrees. Water Bath heating method. The Renneting step was about 1:25.  Used 2 tablespoons of kosher salt. It was not stored in any liquid.

Final Results: After 4-5 days, it had a deeply bitter taste. After about a week, it was fully developed and mellowed in flavor. Another week left some very strong flavored pieces. I am not sure if this is due to salt settling on the bottom, or left over whey being soaked back into the cheese.

Soft Cheese - Fromage Blanc

Fromage Blanc -

Milk: 1 Gallon - Puleo's Whole Milk
Expiration: Feb 4
Set: January 25/26 (15 hours)
Drained: Butter Muslin (Single Layer) -11 Hours
Ready: Immediately
Press: None
Fridge: Regular
Storage - Tupperware
Optional Ingredients: None
Recipe Source: Home Cheese Making - Ricki Carroll

Preparation Notes:  Heated over extremely low direct heat. Remained on stove during setting time. Ambient Temperature in Apartment reached 65 degrees overnight.

Final Results: Slightly Tangy Flavor but not sharp. Consistency somewhere between ricotta and cream cheese. Almost has a whipped quality. Edit: After overnight refrigeration, the consistency became slightly thicker, and more like heavy whipped cream cheese.

Pressed Cheese - Colby - #1

Colby Cheese -

Milk: 2 Gallons - Puleo's Whole Milk
Expiration: January 28
Made: January 17
Waxed: January 19 (Dipped/Red)
Ready: 2-4 Months
Press: Cheesy Press
Fridge: White Dorm Fridge
Temperature: 46-50
Humidity - 55-80 (sponge/bowl)
Optional Ingredients: None
Recipe Source: Home Cheese Making - Ricki Carroll

Notes: Cheese was dry to the touch on sides before waxing. Less dry on the top and bottom. Did not rub with vinegar before waxing.