Here are the promised pictures :)
But firstly let me say that a thermometer reading 20 degrees when resting doesn't mean it's broken. It may actually be reading the room temp! I didn't think of this and added 30 degrees to the 20 degrees on the thermometer; Yep, my cheese was made at 50 degrees instead of 30 :(
When I first spooned the curds into the basket they weighed 1.8kg's and filled the basket. After a couple hours of being weighted down by my bloody heavy mortar and pestle the size decreased by 50%.
Added some extra weight in the form of the easiyo and it's contents: one kilo of yoghourt.
Ready to brine and hopefully in three days ready to eat!
I also experimented with making my first batch of ricotta from the whey. Heated it to 200 degrees then bunged in 1/4 cup of vinegar. Result: a piddly amount of ricotta weighing about 150gms.
So, today's dairy adventures have netted me 1kg of butter. 1.5 ltrs buttermilk, 1kg yoghourt, 1kg feta, 150grms ricotta and a huuuuuuggge amount of whey
That should do us for a few days LOL!