I pressed it again for another 24 hours with a huge amount of weight!
Today I took it out of the press and it was very squidgy. So I cut it open and it is full of little holes. I have taken a photo of it and will try and post it later. It is also still quite wet when I press it I can see the whey in the holes. It tastes quite nice if a bit rubbery texture but the flavour is ok.
Is it ok to eat? Or should my pigs get the benifit?
I will do another lot tomorrow but it is wasting a lot of milk when I made it with 10 litres of milk.
There are only 2 things that could have done this I think and that is that I use goats milk and not cows but then thats all I have here and it usually doesnt make a difference; or that I left it longer than the 90 minutes after I added the rennet as I had to go and help hubby do something. Could that have caused the bubbles?
I love the alchemy of cheesemaking but it is a bit like golf... soooo frustrating when it goes wrong but oh how satisfying when it goes right