Localvore Colorado CoOp

Last summer I separated the curds from the whey using vinegar as the acid.

We had so much from the Nubian goats that I froze it in Vacuum sealed bags containing 5 lbs each.

After I got a cheese making kit from Buckley's Homestead in Colorado Springs and had made some cheese from fresh milk, I decided to try to see what would happen if I tried to make hard cheese from these curds.

I slowly reheated them and added salt, then pressed, dried and waxed the wheel. There was no rennet and no culture used. Very little moisture came out of the cheese.

The result was a  salty cheese which had the flavor of string cheese.There was no mold development.

I believe I will try it again with half of the added salt before pressing.

I'll let you know what happens.