Continuing to learn food crafting – I ordered a cheese press and set about learning to make hard cheese. I have made soft cheeses for a while now and was ready to take the next step in cheesemaking. My first attempt came out reasonably well but I had a hard time with keeping the temperature controlled and slowly heating the curd. A trip to Chef’s Toys and the purchase of a couple of hotel pans made the next try a better experience. Using the Sansaire sous vide with the hotel pans made the temperature control accurate and stress free.
Cheese making is time consuming though. It took almost all day to prepare the curd for pressing. Much of the time was unattended thankfully: heating the milk, letting it ripen, cooking the curd, draining the curd.