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Cheese making second day:

Mold at 10 pounds pressure for 12 hours

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Out and cleaned up

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The bottom had some places where the press let the curds go through. I trimmed them off and ate them!

It already tastes very good. The next step is to air dry fro three days and then I wax the cheese. It then goes into the wine cooler for 30 days at 55F
 
Does the spicy gouda sound bad?

I should find some to see if I like it. 3 months is a bit a an investment for something I might not like
Sounds bad to ME! I don't do spicy. If I get wings, I ask for "wimpy wings".
You might like spicy just fine but I'll stick to regular and smoked.

The bottom had some places where the press let the curds go through. I trimmed them off and ate them!
They call that mid production quality control :D
 
Sounds bad to ME! I don't do spicy. If I get wings, I ask for "wimpy wings".
You might like spicy just fine but I'll stick to regular and smoked.


They call that mid production quality control :D
It was a tasty control too
 
Noon, 90°F outside. 81°F in the house 76% humidity. Supposed to hit 95°F at 3 PM. Cats lying on the floor, alpacas hiding in the shade in the barn, chickens hunting shade and panting. The only creatures living here that aren't unhappy are the fish in the aquarium. They are used to high 70's and VERY humid. Only supposed to be 90° tomorrow, back over 90° Wed and Thurs. Only 80°F on Friday and 75°F on Saturday. House won't be cooling down overnight until Friday.
 
Would any of you ladies care to share your facial hair removal secrets with me?
I don't take hormone pills and now I'm dealing with facial hair issues. I don't like any of it. But I dont want to deal with hot wax.

chicka, back when I only got 1 or 2 hairs, I'd tweeze them. Now, I get a few on my chin, and a few on the outer edges of my upper lip. I shave them. Fast easy, and not nearly as painful as waxing, and I can keep it done myself as needed.
 

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