Taking Cheese Making on the Road

We took our cheese making skills(?), renin and fresh raw milk from a local farm on the road to Joann and Eric's on Friday night.  You can see photos on their blog, just click here.  The cheese making was a success, and the pizza fantastic.  Interestingly the curds and final product were much different the second time around.   Presumably the milk is key?  Even more interesting was that we started with a gallon of milk and ended up with a gallon of whey and ~1pound of cheese.  We declared success in creating matter and fresh cheese.  Here at  HHR we are on a mission to use the whey, so it has gone into muffins, bread pudding, oatmeal and bread.  Horrraayy, we love carbs.