Well I have been eagerly awaiting for all the stars to align so that I could embark upon my cheese making journey. When we first got our cow and had a surplus of milk I didn’t have the equipment. Then we adjusted to consuming nearly everything she gives us. Sometimes this still amazes me that we have done that. This little family of four, with one little one who can’t have dairy, use to purchase 1 gallon a week from the farm before we moved out here. Now we consumer 1/2-1 gallon a day! (This does include making yogurt.)

Finally last weekend everything worked out. Perhaps it was due to the warm weather here but for three days we got 1 1/2 gallons a day! I was so excited! I had been watching cheese making videos, reading books, and blogs eagerly awaiting my turn to make some cultured dairy. So I decided to start with some cream cheese and feta cheese. The feta will have to age for a month before we can eat it. The cream cheese though will be ready tomorrow morning for breakfast!

Before making my first batch of cheese I really was intimidated. Not that feta and cream cheese are the most difficult cheeses to make. This is partially why I chose them. I’m hopeful that once our calves are no longer nursing that I will be able to incorporate cheese making into my weekly kitchen routines. Who knows maybe someday I’ll get so familiar with it that we can make it another part of our products for sale.

What about you? Do you make any cultured dairy at home? What’s your favorite?