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Taking the road less traveled Spending a year in five continents to embrace my "inner turtle", to live simply, and to avoid being shark bait!

Beautiful British Columbia

Once the temperature was reached, I ran the curds, now more solid, through the cheesecloth again, and also added salt.

CANADA | Tuesday, 18 September 2012 | Views [229]

Once the temperature was reached, I ran the curds, now more solid, through the cheesecloth again, and also added salt.

Tags: cheese making, new denver, farm

The curds were put in a warm bath, constantly stirred, and heated to 102 degrees in about an hour. The temperature could not increase too quickly or the mixture would become crumbly.

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I formed the curds as round as possible inside the cheesecloth and in this homemade press, which squeezes all the liquids and forms the shape. The cheese was left like this for 12 hours.

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