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This morning I unwrapped the cheese! The cheese looks great! I salted it & put it in the fridge. I will be so excited to taste it. This cheese made using animal rennet instead of vegetable rennet. The big difference that I noticed when making this is...when I stirred the animal rennet diluted in water in to my milk...the milk thickened like butter milk. It did not curdle or stay thin. With the vegetable rennet, when I stir that in the milk even after stirring for 30 seconds it does not change the milk. When I cut the curd this time, the cheese curds seemed less like rubber....I am really hoping for a great cheese! I have high expectations!

I am going to spring clean another area today. This morning I cleaned my salt & pepper shakers to make them look like new. My twin sister told me what ever bugs you...clean that....so today I am going to spring clean my bedroom.

I put on a pot of black beans...I am thinking of making Cuban beans to go with dinner...I cooked enough beans to add to future dishes like layered enchiladas....also a loaf of whole wheat bread with wheat berries in it. YUM! Wishing I had some sourdough started...but you can not keep sourdough & make cheese....or the wild yeast will get in your cheese & ruin it!...can not say we are settling for whole wheat bread cause I love fresh bread with butter melting off it as you are eating it....

It was 33 deg this morning & now is 35. It was raining a light mist.