making_curds_sharonglasgowcom (23)

Straining the curds for a day. Curds stay in the strainer over a bowl to catch any drippings of leftover whey. I cover the top of the strainer and leave in refrigerator. When finished draining, the curds are firm, I break it up and I use as crumbled cheese in dishes. Looks like feta, taste milder than feta in the store.

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