I was pretty stressed about the amount of milk we’ve got here this weekend. But you already knew that. I took Sunday off from dealing with it and I’m feeling a lot better today. The fact of the matter is, we eat cheese, and lots of it, and I need to learn how to make cheese, and lots of it. I love Colby over Cheddar, and Colby is easier to make, so we’ll need three or four pounds a week of that. Two pounds of mozzarella will take care of our pizza habit. A couple of pounds a month of Parmesan or Romano will season our spaghetti suppers. Swiss looks easy enough, too, and though it’s not a favorite cheese around here, it has a role to play. Two gallons of milk makes about two pounds of cheese, so this shouldn’t be too challenging, once I get into the swing of the process. I’m also going to need a labeling system, so that I know how often to turn them and when each cheese is ready to eat, and I’m going to need a second refrigerator to simulate cave-like temperatures and humidities. Sounds like a lot, but I’m feeling like the cheese/milk crisis has crested and I’m going to be okay. 
Maybe it’s because the Romano I made on Saturday came out so beautifully. I can’t wait to taste it…in three months.
Thank you for the ideas for using up the milk and cheese. I’ll be using them for sure! And thank you for keeping me sane.
Oh, and Thomas took his first steps last night.
Is this something you have to do every day, or will you be able to do it once a week or so. How long does it take? I’m assuming you’re making butter. I’m glad you figured it out. That really takes a load off your mind.
Congratulations to Thomas!
Yay for Thomas! I am surprised at the amount of cheese consumed in your house. Then again, if it weren’t for Jack, we would probably be eating a lot more ourselves. Is cheese-making more or less time consuming than bread making? Just wondering.
We’ll have to do it most every day, because I don’t have room in the fridge for all that milk or room on the stove to make all that cheese in one day. It is more time consuming than bread, Jenny. There are a series of little steps that have to be done, and it’s kind of time sensitive, so if I’m making cheese, I have to hang around and watch the pot. It takes two to three hours to get to the pressing stage, and then it’s not so bad. I’m starting some Colby just before we go back out to school, since it wants to sit here for an hour to ripen anyway.
Oh, and Thomas took his first steps today. Yipee for Thomas. I can’t wait to see him again.
I am glad the cheese thing is under control.
Love you all,
Mommy
Hello! Going to introduce myself since I have been quietly lurking for a few days now! Cheese! *sigh* I may never get to live on a farm. For now I will settle by reading about you learning to make cheese! My friend, Ute, and I write Flowers Round the Cross (http://flowersroundthecross.blogspot.com/) and I was hoping to link to you. We are trying to compile a blog list of CMMs (Catholic Military Moms). May we link to you?
Happy Lent!
Nice to meet you, Maia! Your blog looks sweet, and you are welcome to link here if you like.