New hobby....

I promise I won't give up reloading or shooting, but I am always looking for something fun to do. I also really like cheese and cooking, so the process of cheesemaking looked pretty interesting. I found some recipes and a little kit on the 'net and the rest is history. Montana has a law against selling raw milk, so I have to use pasteurized. Most is actually ultra pasteurized which destroys the milk. Anyway, the first batch is a Mozzarella, its brining right now.

A gallon of milk is 7 pints whey, so yields are pretty low to get to cheese. I can make a ricotta from the whey, in the commercial industry, most of the whey is seperated from the water by steam, and the water is recycled where the whey is put in all kinds of stuff. The second photo is my cheese resting in the fridge.