This is a photo of the amazing new cheese press I got from Ascott. I couldn’t wait to try it out:

After milking the goats, I decided to try it out. It came with some moulds and I was going to use one but there was more milk than I had thought.

This is the original recipe I used:
4 litres goats milk
1/2 cup cider vinegar
6 teaspoons salt
8 tablespoons lemon juice

This time, I used 5 litres milk, salt, a bit more than 1/2 cup of cider vinegar and a small amount of rennet which I dissolved in some cold water first.

I covered the pan and left it to set before cutting the curd into squares.

I then raised the temperature to 38ºC and left it to “pitch” for 30 minutes (for the curds to sink).

This is a photo of the pressed cheese the next day: