today i decided to try hugh fearnley-whittingstall's fresh curd cheese. we are going to have a bash at his mozzarella later on because we bought a new toy, essential i think, to successful cheesemaking - a digital thermometer. mr f-whittingstalls fresh curd cheese uses rennet (sorry prairie) and it is defintiely a different texture to using lemon juice - far silkier.
frida keeping a watchful eye on proceedings!
after that i put down four litres of yoghurt using last weeks batch as my starter