When my awesome corner store guy heard I was experimenting with beginner cheese making, he sent me home with a gigantic amount of organic whole milk and half and half because the sell by date is for tomorrow when he will be closed (FREE!). He would have had to toss it. What the heck am I going to do with it all?
I already had plans to experiment with mozzarella this week after purchasing my cultures yesterday. I guess I'll make more than one batch of that but the amount of cultures I have are pretty limited. I have yogurt cultures and rennet as well. I'll make some ricotta. Want to make cream cheese but don't have the right cultures for it. Can it be made without?
Any ideas are greatly appreciated.