Boiling the utensils before use.
My makeshift double boiler filled with milk, cheese salt and citric acid.
Reaching the necessary 180 degrees.
Cooling. The curds and whey have started to separate. You can see the whey in the upper left of the picture. It's sort of yellowish.
Straining the cheese.
Seasoning the cheese. I just used cracked black pepper and Hawaiian sea salt so I could still really taste the cheese to see if I need to change anything for next time.
Scooping the cheese into the molds.
One final draining before putting them in the fridge.
Not so pretty, but very tasty. I think I didn't let them sit in the molds long enough.
It was really fun and I was so proud of myself when I finished. I can't wait to try again. Next time I am going to make a firmer cheese that is more like feta. Mmmm.