My wife and sister made cheese today.  Sis took the whey home after canning it.  I thought I would show it to you.  Looks like lemonade, doesn’t it?

I wasn’t involved in the process but it looked pretty straightforward.  This is similar to what they did, though they added 1/4 cup of vinegar to 2 gallons of milk to help it curd more.  They made both mozzarella and ricotta.

Anybody out there making cheese?  Soft cheese or hard?