My attempts at making cheese continue! I've also bought the proper wax as well.

This will need to age a month or two before I can try it.

Notes: - 1 Gal whole milk, pasturized (Walmart)

Steps 1. Heated milk to 88F (added 1/4 tsp calcium chloride) 2. Added 1/8 tsp MA4002 culture (Mesophilic and Thermophilic) 3. Covered and let sit for 60 min 4. Added 1/4 tsp liquid renet in 1/4 cup water 5. Cover and let sit 30 min 6. Cut curds 7. Stir gently for 5 min 8. On lowest temp, bring up to 102F, while stiring 9. Hold temp at 102F for 30 mins, stir every 5 mins 10. Let sit 30 mins, stir every 10 mins 11. Pour curds into cheese cloth lined collandar to drain 12. Let sit 30 mins 13. Transfer to clean pot, add about 12oz of Stout beer 14. Stir and let sit for 30 mins 15. Add 2tsp of salt and stir 16. Add to cheese cloth lined mold and press for 60 mins 17. Remove from mold and cheese cloth, flip and place back into lined mold 18. Press (more pressure) for 3 hours 19. Flip again 20. Press (more pressure) for 9 hours 21. Flip again 22. Press for 9 hours 23. Remove from mold and cheese cloth and sit out to dry 24. Wax after 3 days of drying