Making CHEESE

Ok folks, I am starting on my first cheese making endeavor. Just a few hours ago I took 1 gallon of Ronnybrook whole milk, heated it to 20 celcius, added 1/2 cup of buffalo milk yogurt with live cultures, and left it to sit overnight.

Tomorrow, rennet. Curd. Cutting. Pressing. Ricotta. Salting. Aging.

I am so excited I can't stand it.